© Quentin Bacon
Active Time
10 MIN
Total Time
25 MIN
Serves : makes 1 pound

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

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.

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.

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Suggested Pairing

A Côtes du Rhône.

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