Return to Content

Hot Spiced Olives

by in Dec 2004
Hot Spiced Olives
2 votes, 4.00 avg. rating (79% score)
Print Friendly

Total Time: 10

Yield: 4 cups

This Hot Spice Olive dish perfumes the whole house with its rich scent, and it takes very little prep time.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 4 cups Kalamata olives with pits, drained
  • 4 tablespoons olive oil
  • 1 cup dry red wine
  • 6 cloves garlic, sliced thin
  • Juice of 1/2 lemon (reserve strips of zest for garnish)
  • 1/2 cup chopped mixed fresh herbs such as marjoram, rosemary, and parsley (or substitute 2 tablespoons dried herbs)
  • 2 bay leaves
  • 1/2 teaspoon hot red pepper flakes
  • Freshly ground black pepper, to taste


Preheat oven to 350°. In a large baking dish (I use a 12-inch round clay baker), lay olives in a single layer. Mix in all ingredients, cover tightly with foil, and bake 1 hour (stir halfway through baking). Uncover last 10 minutes of baking.

Serve warm, mounded in a decorative bowl, and garnished with strips of lemon zest and chopped fresh herbs. Serve with toothpicks and a bowl for the pits.



  • Thin strips of lemon zest and chopped mixed fresh herbs


Updated Tuesday, November 9th, 2004

Give the Gift of Yankee Magazine and get a Gift in Return!

Send a one-year gift subscription of Yankee Magazine for only $17.99 a 50% savings. In return we will send you a free 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111