Snack

Warm Olives with Garlic, Chilli and Rosemary

Name: Warm Olives with Garlic, Chilli and Rosemary
Prep time: 6 min
Total time: 6 min
Yield: 1 serving
Ingredients: 15 olives, about 60 g Olives, pitted; 80 g Cherry tomatoes; 1 tsp (5 g) Olive oil; 1 clove, about 3 g Garlic; A few slices Fresh red chilli; A sprig Fresh rosemary; A few gratings Lemon zest

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.

Recipe in pictures

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Warm Olives with Garlic, Chilli and Rosemary, plated and ready to serve. — The finished recipe. Warm Olives with Garlic, Chilli and Rosemary

Ingredients 1 to 6 for warm olives with garlic, chilli and rosemary arranged separately on a dark worktop. — Ingredients 1 to 6. 15 olives, about 60 g Olives, pitted (Olives in brine, not in oil. The jar oil would double the fat before the pan is warm.). 80 g Cherry tomatoes. 1 tsp (5 g) Olive oil. 1 clove, about 3 g Garlic. A few slices Fresh red chilli. A sprig Fresh rosemary

Ingredients 7 to 7 for warm olives with garlic, chilli and rosemary arranged separately on a dark worktop. — Ingredients 7 to 7. A few gratings Lemon zest

Warm Olives with Garlic, Chilli and Rosemary, preparation step 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. — Step 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.

Warm Olives with Garlic, Chilli and Rosemary, preparation step 2: Add the olives and tomatoes and toss for two minutes, until the olives are warm through and the tomato skins wrinkle. — Step 2. Add the olives and tomatoes and toss for two minutes, until the olives are warm through and the tomato skins wrinkle.

The finished warm olives with garlic, chilli and rosemary. — Step 3. Take off the heat, grate the lemon zest over and eat warm with a fork.

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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

Method

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

Other snack recipes that share ingredients with this one, or every snack under 300 calories a serving.

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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.