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Warm Olives with Rosemary, Garlic and Lemon

Chef Marc Murphy serves these olives warm to accentuate the marinade’s lemony flavor. To match, Lombardo suggests the 2001 Paul Jaboulet Aîné Parallèle 45, a blend of Grenache and Syrah from France's Rhône Valley. “This pairing is a fun one,” he says. “The wine is all about candied cherries, which makes it a cool match with the savory olives.”

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