(^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 lb. mixed oil- and brine-
cured olives, such as
kalamata, Niçoise,
Moroccan, cracked
green Sicilian and
Cerignola (3 cups)
Warm Olives with
Rosemary, Garlic,
and Lemon
ACTIVE 10 MIN; TOTAL 25
MIN; MAKES 1 POUND
New York chef and frequent
judge on Chopped, Marc
Murphy serves these olives
warm to accentuate the
marinade’s lemony flavor.
Variations on this hors
d’oeuvre are endless as
you play with different
mixtures of herbs or add
crushed red pepper.
In a medium saucepan,
combine oil with lemon zest,
rosemary and garlic and cook
over moderate heat until the
garlic just begins to brown,
about 6 minutes. Remove
from heat, stir in olives and
let stand for at least 15
minutes before serving.
—MARC MURPHY
MAKE AHEAD The olives can
be prepared up to 3 days
ahead and refrigerated; warm
gently before serving.
WINE A Côtes du Rhône.
comicgek
(Comicgek)
#1