Food & Cooking Recipes Appetizers Warm Marinated Olives 3.7 (11) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on November 13, 2020 Print Share Share Tweet Pin Email Total Time: 15 mins Yield: 8 to 10 Serves Heating olives with herbs, spices, and oil is a quick way to elevate the humble pantry staple to star appetizer status. Ingredients 1 tablespoon extra-virgin olive oil 2 dried red chiles, such as chiles de árbol 1 rosemary sprig, broken into 1 ½-inch pieces ¼ teaspoon fennel seeds, crushed ¼ teaspoon coriander seeds, crushed 2 cups mixed olives, patted dry Directions 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. Print