INGREDIENTS

  • 6 cups mixed olives, such as Nicoise, Spanish, Picholine, and Greek
  • 5 sprigs fresh rosemary
  • 2 teaspoons red pepper flakes

DIRECTIONS

  1. Combine the olives, rosemary, and red pepper flakes in the center of 1 or 2 large sheets of aluminum foil.
  2. Fold the foil to enclose the olives in a pouch. (Recipe can made to this point 1 day ahead, Refrigerate.) Heat oven to 400º F. Bake for 30 minutes. Serve warm.