Warm Olives with Rosemary, Garlic and Lemon Recipe - Marc Murphy | Food & Wine

By tpriddy_1

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, Nioise, Moroccan, cracked green Sicilian and Cerignola (3 cups)

Details

Servings 1000
Adapted from foodandwine.com

Preparation

Step 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.