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Warm Marinated Olives


Heating herbs and spices in oil extracts their flavors, making it easy for olives to take on their aromatic essence.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Martha Stewart Living, March 2011


  • 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


  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.

Reviews Add a comment

  • 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!