Chef Marc Murphy serves these olives warm to accentuate the marinade's lemony flavor.
Fast Hors d'Oeuvres
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)
How to Make It
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.
Cooking Club Tip: Variations on this hors d'oeuvre are endless. Play with different mixtures of herbs or add crushed red pepper.