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Warm Marinated Olives

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    Heating herbs and spices in oil extracts their flavors, making it easy for olives to take on their aromatic essence.
    Martha Stewart Living, March 2011
    • Prep Time 15 minutes
    • Total Time 15 minutes
    • Yield Serves 4
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    Ingredients

    • 1 tablespoon extra-virgin olive oil
    • 2 dried red chiles, such as chiles de arbol
    • 1 rosemary sprig, broken into 1 1/2-inch pieces
    • 1/4 teaspoon fennel seeds, crushed
    • 1/4 teaspoon coriander seeds, crushed
    • 2 cups mixed olives, rinsed and patted dry

    Directions

    1. Heat oil, chiles, rosemary, fennel seeds, and coriander seeds in a medium skillet over medium heat until fragrant, about 2 minutes. Reduce heat to low, and add olives. Stir to coat. Heat olives, stirring occasionally, until warmed, about 10 minutes.

    Recipe Reviews

    Review This Recipe
    • beebaby
      23 Sep, 2011

      Wonderful! Flavors blend well, and give the olives a "have some more" flavor. My friends couldn't stop eating them, evan after they got cold. Easy to make. I cracked enough seeds at one time for several recipes; now I'm ready at a moment's notice - as long as my rosemary plant stays healthy!

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