Simple and delicious, Warm Spiced Olives are completely delightful as a party snack or pre-dinner nibble. Wonderfully fragrant and meltingly tender these olives are infused with the lingering flavor of warm chiles and sweet fennel.
The Best Kind of Olives
This is the best kind of recipe: it is simple, warm, fragrant and delicious. Like Fried Almonds with Rosemary, it starts with something nice that is easy to pick up at the market. Then, with only a few ingredients and within just a few minutes, it kicks the whole thing up a notch and makes it personal.
Olives make a wonderful appetizer. They are relatively low in calories and high in nutritional benefits. They are easy to find and picked up from a deli or olive bar they are delicious just as they are.
At least that’s how I’ve always done it. I’ve been eating olives straight from the container for years. Of course I know they add a nice note to many hot entrees. Still, I never thought of serving warmed olives on their own, or blending them with my own spices as an appetizer.
Olives Warmed in a Savory Spice Blend
Leave it to Martha. Looking through a back issue of Martha Stewart Living I found this gem of a recipe for Warm Spiced Olives on the recipe card page. I followed the recipe concept and list of ingredients while changing the quantities and directions somewhat. Leaving the seeds whole, I cooked them a little longer before adding about half as many olives as the original recipe called for. I love the toasty bits of rosemary that were crisped in the oil. I also enjoy the crunch of whole fennel and coriander seeds clinging to the gently warmed olive.
These olives are completely delightful as a party snack or pre-dinner nibble. Gently warmed the olives are meltingly tender and infused with a lingering aftertaste of warm chiles and sweet fennel. Remember to have a few breadsticks or chucks of crusty French bread on hand. They can be used to mop up any of the warm spicy oil and crispy seeds left over once the olives are gone.
Bonus: Your kitchen will smell fantastic!
Warm Spiced Olives
Course: AppetizersCuisine: AmericanDifficulty: Easy8
servings5
minutes10
minutes15
minutesIngredients
1 Tablespoon extra-virgin olive oil
2 small dried red chiles
Leaves from 1 rosemary sprig, (about 1 Tablespoon)
1/2 teaspoon fennel seeds, crushed
1/2 teaspoon coriander seeds, crushed
1-2 cups mixed olives, rinsed and patted dry
Directions
- Heat oil, chiles, rosemary, fennel seeds, and coriander seeds in a medium skillet over medium heat until fragrant and starting to brown, about 3-5 minutes.
- Reduce heat to low, and add olives. Stir to coat.
- Heat olives, stirring occasionally, until warmed, about 5-10 minutes.
- Serve and enjoy!
Notes
- Recipe Source: Slightly adapted from a recipe in the March 2011 issue of Martha Stewart Living.
