Rating: 3.73 stars
11 Ratings
  • 5 star values: 2
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

Heating olives with herbs, spices, and oil is a quick way to elevate the humble pantry staple to star appetizer status.

Martha Stewart Living, March 2011, Martha Stewart Living, March 2011

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Recipe Summary test

total:
15 mins
Yield:
Serves 8 to 10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil, chiles, rosemary, and fennel 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 mixture, stirring occasionally, until warmed, about 10 minutes. Serve warm.

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Reviews (1)

11 Ratings
  • 5 star values: 2
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
09/23/2011
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!