Warm Olives with Rosemary, Garlic and Lemon
Chef Marc Murphy serves these olives warm to accentuate the marinade's lemony flavor.
Servings: 1 pound
Ingredients
- ¼ cup extra-virgin olive oil
- strips of zest from 1 small lemon
- 1 small sprig of rosemary
- 2 small garlic cloves thickly sliced
- 1 pound mixed oil- and brine-cured olives such as Kalamata, Niçoise, Moroccan, cracked green Sicilian and Cerignola (3 cups)
Instructions
- In a medium saucepan, combine the oil with the lemon zest, rosemary and garlic and cook over moderate heat until the garlic just begins to brown, about 6 minutes.
- Remove from the heat, stir in the olives and let stand for at least 15 minutes before serving.
Notes
Make Ahead
The olives can be prepared up to 3 days ahead and refrigerated; warm gently before serving.Tip:
Variations on this hors d'oeuvre are endless. Play with different mixtures of herbs or add crushed red pepper.