Grilled Spicy Olives
We love olives. Probably because we love salty snacks. Olives are great on salads, on cheese plates, in martinis, as a snack, blended into tapenade, added to sauces, baked into bread, in Chicken Marbella and the list goes on.
Most often, I use them on salads. I decided to try something new and grill a variety of olives in a foil packet seasoned with garlic and spices. They were delicious!
I feel a little silly sharing a recipe that is so incredibly simple. You just select a variety of your favorite canned olives, drain them, mix them with finely minced garlic and red pepper flakes and wrap them in a foil packet.
I used California black olives, California green olives and Spanish Queen olives for this batch.
Then grill the foil packet until the olives are warm. The olives wrinkle and soften up, absorb the perfect hint of garlic and heat from the chili flakes, and are such a nice change from the typically-cold olive.
On a side note about olives, I ended up in a hilarious conversation with an incredibly sweet and talented food stylist about olives. It started because I was talking about this grilled olives recipe. She was appalled that I would even think about eating canned olives. I wasn’t aware that one could even acquire fresh olives on the branch! Were you? I guess I will have to look into that for my next olive recipe!
Hugs, kisses + yummy dishes… xoxo
Lauren
Grilled Spicy Olives
- Total Time: 15 minutes
- YIELDS 3 cups of olives
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Instructions
- Mix olives, red pepper flakes and minced garlic in a small bowl.
- Create a double-lined foil packet large enough to hold the mixture and be sealed at the top and sides.
- Add olive mixture to the packet and seal tightly.
- Grill over medium-high heat, turning occasionally, until olives are hot. About 15-20 minutes.