Ingredients

The following ingredients have 4 Servings
  • 2 cups Greek, Cerignola, Alfonso or other meaty black olives
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons coarsely chopped fresh rosemary

Instruction

  • Drain olives and pat dry with a paper towel. (If the olives have been stored in oil, just drain them; there’s no need to pat them dry.)
  • Heat a large heavy-bottomed frying pan over medium-high heat. Add half the olive oil, the rosemary and olives, and sauté for 3 to 4 minutes until the rosemary becomes dark green and crisp, stirring from time to time. Transfer to a bowl and let cool for 5 minutes. Add the balance of the olive oil. Toss well and serve warm. Cook’s note: Keep refrigerated up to 1 week. Bring to room temperature before serving or re-heat for 1 to 2 minutes over medium-high heat.