Recipes

Warm Olives with Rosemary, Garlic and Lemon

Name: Warm Olives with Rosemary, Garlic and Lemon
Total time: 25 min
Ingredients: 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)

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

By Marc Murphy

Updated on August 15, 2019

Warm Olives with Rosemary, Garlic and Lemon — Photo: © Quentin Bacon

Active Time:

10 mins

Total Time:

25 mins

Yield:

1 pound

Ingredients

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)

Directions

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.