Warm Olives with Rosemary, Garlic and Lemon

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


Slideshow: Fast Hors d'Oeuvres


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  • Servings: makes 1 pound

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  • 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 this recipe

  1. 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.


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.

Contributed By Photo © Quentin Bacon Published April 2005

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