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

Marc Murphy
April 2005

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Credit: © Quentin Bacon

Recipe Summary

active:
10 mins
total:
25 mins
Yield:
makes 1 pound
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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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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