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This appetizer is so fast, so simple and so delicious that nobody will ever know that it isn't a complicated and time-consuming recipe. Each time I serve these they are gone within minutes. This is the perfect thing for unexpected guests, or for a planned event. You can spice them up for more mature palates, but as-is they are perfect for even little ones.  You can even change up the olives you use, but these are the most common and easy to find.

Baked Olives

Hands-On Time: 3 Minutes
Ready In: 23 Minutes
Serves: Makes 2 1/2 cups

Ingredients:

1 cup Spanish olives with pimiento
1 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:

1. Drain olives and pour onto a doubled square of aluminum foil - about 12 inches by 12 inches.
2. Top with garlic, olive oil, cumin seeds and paprika.
3. Fold aluminum foil over top of olives and seal well.
4. Bake for 20 minutes at 350 degrees F.

Notes: Add cayenne pepper or red pepper flakes for extra kick.
             Kalamata or other olives are great for this, too.
             These can be done in the microwave, in a microwave-safe dish, on a high setting for 2 -3 minutes.