Martha's Baked Olives

This appetizer is so fast, so simple and so delicious! This is the perfect thing for unexpected guests or even little ones. You can even change the olives you use (Kalamata olives work great, too), but these are the most common and easy to find.

Hands-On Time: 3 minutes
Ready in: 23 minutes
Yield: 2+ cups

Ingredients

• 1 cup Spanish olives with pimento
• 1 and 1/2 cups California ripe olives, pitted
• 2 cloves garlic, sliced
• 1 tablespoon olive oil
• 1 pinch (about 1/8 teaspoon) cumin seeds
• 1 pinch (about 1/8 teaspoon) paprika

Directions

Drain olives and pour onto a doubled square of aluminum foil (about 12 inches by 12 inches).

Top with garlic, olive oil, cumin seeds and paprika Fold aluminum foil over top of olives and seal well.

Bake for 20 minutes at 350 degrees F.

Notes: These can be done in the microwave, in a microwave-safe dish, on a high setting for 2-3 minutes. You can also add cayenne pepper or red pepper flakes for extra kick.