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Warm Olives with Rosemary, Garlic and Almonds Recipe

Warm olives with lemon zest, rosemary, garlic, and almonds - a simple, delicious appetizer that is full of amazing flavor, that can be made very quickly and easily!

4.8 from 134 votes
25 mins
Total Time
3
servings
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Warm Olives with Rosemary, Garlic and Almonds

How to Make the Best Warm Olives with Rosemary, Garlic and Almonds

This warm olives with rosemary and garlic recipe is the perfect Mediterranean appetizer that comes together in just 25 minutes. The combination of buttery Marcona almonds, briny olives, and fragrant rosemary creates an irresistible snack that’s sure to impress your guests.

What makes this dish so special is how simple it is to prepare. By gently warming the olives and almonds in herbed olive oil infused with roasted garlic, you’re creating layers of flavor that taste far more complicated than they actually are. The bright lemon zest adds a fresh citrus note, while optional chili threads bring a subtle heat that balances the richness.

This appetizer is perfect for entertaining, whether you’re hosting a casual gathering or a sophisticated dinner party. Serve it warm as people arrive, and watch how quickly it disappears!

Warm Olives with Rosemary, Garlic and Almonds

Warm Olives with Rosemary, Garlic and Almonds

Warm olives with lemon zest, rosemary, garlic, and almonds - a simple, delicious appetizer that is full of amazing flavor, that can be made very quickly and easily!

4.8 from 134 votes
CourseAppetizer
CuisineMediterranean
Keywordwarm olives, marinated olives, olive appetizer, warmed olives, castlevetrano olives, marcona almond recipes
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings3 servings
Calories130kcal
AuthorChristina Hill
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Ingredients

Main Ingredients

Optional

Instructions

Preparation

  1. Warm oil over medium heat in a small heavy bottom pot or skillet.
  2. Add whole garlic cloves and turn heat to medium low, stirring occasionally until golden and fragrant.
  3. Add rosemary leaves and fennel seeds. Stir 1-2 minutes until fragrant. Add cumin seeds, and cook another minute, stirring often.
  4. Add olives and almonds and sauté, stirring occasionally until both are warm, about 5-7 minutes. Add lemon zest.
  5. You can hold in a warm oven (150F) up to ½ hour, covered, until ready to serve.
  6. Garnish with lemon zest and chili threads.

Notes

  • Use thicker lemon zest strands for best presentation.
  • Can be held in a warm oven for up to 30 minutes before serving.
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