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Warm Olives with Rosemary, Garlic and Lemon
© Quentin Bacon

Warm Olives with Rosemary, Garlic and Lemon

  • ACTIVE: 10 MIN
  • SERVINGS: makes 1 pound
  • FAST

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

  1. 1/4 cup extra-virgin olive oil
  2. Strips of zest from 1 small lemon
  3. 1 small rosemary sprig
  4. 2 small garlic cloves, thickly sliced
  5. 1 pound mixed oil- and brine-cured olives, such as Kalamata, Niçoise, Moroccan, cracked green Sicilian and Cerignola (3 cups)
  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. Notes Cooking Club Tip: Variations on this hors d'oeuvre are endless. Play with different mixtures of herbs or add crushed red pepper.

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Suggested Pairing

A Côtes du Rhône.

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