Herbed California Ripe Olives


  • 2 x 6-oz. cans of California Ripe Olives (green and black) drained and patted dry with paper towels
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon crushed dried rosemary
  • 1/8 teaspoon fine sea salt or to taste
  • 1 clove garlic, minced


Preheat oven to 325°F and line a baking sheet with parchment paper. Drain olives well and pat very dry between paper towels. Place on baking sheet and bake for 45 minutes. Add remaining ingredients to olives and toss well to coat as evenly as possible; bake for 10 minutes more. Let cool before transferring to an airtight container. Store in the refrigerator until ready to serve.