Warm Olives with Rosemary, Garlic and Lemon


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

Warm Olives with Rosemary, Garlic and Lemon
Photo: © Quentin Bacon
Active Time:
10 mins
Total Time:
25 mins
1 pound


  • 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)


  1. 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.

Site We Like: gratefulpalate.com

Suggested Pairing

A Côtes du Rhône.

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