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

ByMarc Murphy

April 2005

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Credit: © Quentin Bacon

total:

25 mins

active:

10 mins

Yield:

makes 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)

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.

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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.

A Côtes du Rhône.