Kicked Up Olives


"Perfect for holiday appetizers or a cocktail party."
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1 h 45 m servings 167 cals
Serving size has been adjusted!
Original recipe yields 18 servings


  • Calories:
  • 167 kcal
  • 8%
  • Fat:
  • 16.3 g
  • 25%
  • Carbs:
  • 4.8g
  • 2%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 490 mg
  • 20%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 250 degrees F (120 degrees C).
  2. Mix olives, garlic, balsamic vinegar, and red pepper flakes together in a bowl.
  3. Carefully peel tangerines and cut peels into strips. Squeeze juice from 1 tangerine over olive mixture. Add tangerine peel strips to olive mixture and toss well.
  4. Make a packet with a large piece of aluminum foil. Pour olive mixture into packet. Arrange onion slices and rosemary over olives; drizzle with olive oil. Sprinkle fennel seeds over mixture. Fold and seal packet; place on a baking sheet.
  5. Bake in the preheated oven until warmed, about 90 minutes. Serve warm.


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