Warm Rosemary Olives
Photo by Melanie Acevedo
Ingredients
- 5 sprigs fresh rosemary
- 2 teaspoons red pepper flakes
- 6 cups mixed olives, such as Niçoise, Spanish, Picholine, and Greek
Combine the olives, rosemary, and red pepper flakes in the center of 1 or 2 large sheets of aluminum foil. Fold the foil to enclose the olives in a pouch. (Recipe can made to this point 1 day ahead, Refrigerate.) Heat oven to 400° F. Bake for 30 minutes. Serve warm. Note: Heating up olives with h...
Viognier Wines from California
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