Wednesday, August 17, 2011

Warm Lemon-Rosemary Mixed Olives

Glossy, plump, and gorgeous, these Warm Lemon-Rosemary Mixed Olives are a wonderful hors d'oeuvre with a glass of wine, a lump of cheese and a warm crusty baguette. Heating your favourite combination of mixed olives with a tablespoon or two of olive oil enhances the flavour and the unexpected warmth is a mouth-watering surprise. Sauté the olives with some garlic, hot red pepper, lemon zest and rosemary, and the infused olive oil catapults this simple fare to another level — fast, easy and quite delicious.

Warm Lemon-Rosemary Mixed Olives
Makes 2 cups

3 tbsp olive oil
2 cups mixed olives with pits: nicoise, cerignola, kalamata, picholine
1 clove of garlic, minced
zest of one lemon
2 fresh rosemary sprigs
1 hot red pepper, seeded and sliced thinly
Garnishes: rosemary sprig, lemon rind strips

In a large skillet, heat olive oil over medium heat. Add the garlic and sliced pepper and cook for 1 minute. Add the mixed olives and lemon zest and cook, stirring frequently, until warmed though and fragrant, about 2-3 minutes. Remove from heat and let cool 10-15 minutes. Garnish with some lemon curls and fresh rosemary sprigs. Serve warm with some crusty bread and your favourite cheeses.