Chef Marc Murphy serves these olives warm to accentuate the marinade's lemony flavor. Fast Hors d'Oeuvres
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.
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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A Côtes du Rhône.
I used just a bit more rosemary and both orange and lemon peel. It was wonderful