Warm Lemon & Rosemary Mixed Olives

Grand, glossy and gorgeous, these fragrant Lemon & Rosemary Marinated Olives with Peperoncino are a tangy and tasty hors d'oeuvre with a glass of wine, a lump of cheese and some warm crusty baguette. Sautéing the olives with some garlic, hot red pepper, lemon zest, rosemary and some infused olive oil catapults this appetizer to another gastronomic level — one that is fast, easy and wonderfully 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.