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Snack

Warm Olives with Garlic, Chilli and Rosemary

Olives and cherry tomatoes warmed through in a teaspoon of oil with garlic, chilli and rosemary, finished with lemon zest. No nuts, no sesame, 136 kcal.

Calories
136kcal
Protein
2g
Fat
13g
Carbs
3g

Per serving, makes 1. 6 minutes of work. Published 8 September 2026.

Allergens

None of the fourteen declared allergens is in the ingredient list as written.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Ingredients

  • Olives, pitted15 olives, about 60 g

    Olives in brine, not in oil. The jar oil would double the fat before the pan is warm.

  • Cherry tomatoes80 g
  • Olive oil1 tsp (5 g)
  • Garlic1 clove, about 3 g
  • Fresh red chilliA few slices
  • Fresh rosemaryA sprig
  • Lemon zestA few gratings

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Method

  1. Warm the oil in a small pan over low heat with the sliced garlic, chilli and rosemary for two minutes, until the garlic barely colours.

  2. Add the olives and tomatoes and toss for two minutes, until the olives are warm through and the tomato skins wrinkle.

  3. Take off the heat, grate the lemon zest over and eat warm with a fork.

Worth knowing

  • Warm olives taste of more than cold ones. Same 136 kcal, and the teaspoon of oil in the pan is counted.
  • Fifteen olives is 60 g. They are 12.5% fat, so the olives alone are about 7.5 g of fat before the oil, so this is a small bowl and not a big one.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.