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Mixed purple and green olives sauteed and shiny with strips of lemon peel and fresh rosemary, with a small wooden spoon in a turquoise ceramic bowl.

Warm Sautéed Olives with Lemon & Rosemary

These warm sautéed olives are infused with fresh lemon and verdant rosemary and served warm when they are at their juiciest and simply bursting with flavor.
Yield: 4-6 appetizer-sized servings
Cook Time: 5 minutes
Total Time: 10 minutes

Ingredients

  • 8 oz mixed olives, drained
  • 2 tablespoons extra virgin olive oil
  • 4 strips lemon peel
  • 2 sprigs rosemary, cut into pieces

Instructions

  • Heat olive oil in a skillet over medium heat. It should coat the bottom of the skillet in an even layer, so use more or less as needed.
  • Add olives, lemon peel and rosemary and sauté for 3 to 5 minutes or until olives are sizzling and heated through; rosemary and lemon should be softened but not falling apart.
  • Transfer to a serving dish and serve immediately.