Friday, July 18, 2014

Warm Mixed Olives with Rosemary & Lemon Zest

Plump, glossy and gorgeous, these Warm Mixed Olives with Rosemary and Lemon Zest are a wonderful hors d'oeuvre with a glass of wine, a lump of cheese and 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 Olives with Rosemary and Lemon Zest
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.

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