Wednesday, October 24, 2012

Warm Olives with Rosemary and Lemon

This quick hors d'oeuvre has the great flavors of the Mediterranean and can be changed up by using different herbs, also for a little kick, add crushed red peppers.
1/4 cup extra virgin olive oil
Warm Olives with Rosemary, Garlic and Lemon
zest from 1 lemon
1 sprig of rosemary
2 garlic cloves, thickly sliced
1 pound of mixed olives, (example: Kalamata, Nicoise, cracked green Sicilian etc.)

In a medium saucepan, combine the oil, lemon zest, rosemary and garlic. Cook over medium heat until the garlic just begins to brown. Remove from the heat and stir in the olives. Let stand for at least 20 minutes before serving.
If making ahead of time, warm gently before serving.

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