![Warm Olives with Rosemary, Garlic and Lemon](https://cdn.statically.io/img/www.foodandwine.com/thmb/oxRoRGXNJtP_15G8MIBhHzlWLYA=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/HD-fw200504_parmesanolives-a31a564c7b264356851a8c0bc09858d4.jpg)
Ingredients
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1/4 cup extra-virgin olive oil
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Strips of zest from 1 small lemon
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1 small rosemary sprig
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2 small garlic cloves, thickly sliced
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1 pound mixed oil- and brine-cured olives, such as Kalamata, Niçoise, Moroccan, cracked green Sicilian and Cerignola (3 cups)
Directions
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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.
Make Ahead
The olives can be prepared up to 3 days ahead and refrigerated; warm gently before serving.
Notes
Cooking Club Tip: Variations on this hors d'oeuvre are endless. Play with different mixtures of herbs or add crushed red pepper.
Site We Like: gratefulpalate.com
Suggested Pairing
A Côtes du Rhône.