Warm Olives with Rosemary, Garlic and Lemon

5.0

(2)

1 Review

Chef Marc Murphy serves these olives warm to accentuate the marinade's lemony flavor. Fast Hors d'Oeuvres

Updated on August 15, 2019

Active Time:

10 mins

Total Time:

25 mins

Yield:

1 pound

Cook Mode (Keep screen awake)

Ingredients

1/4 cup extra-virgin olive oil
Strips of zest from 1 small lemon
1 small rosemary sprig
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)

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.