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Warm Olives with Rosemary, Garlic and Lemon
Ingredients
  • ¼ cup extra-virgin olive oil
  • Strips of zest from 1 small lemon
  • 1 small rosemary sprig
  • 2 small garlic cloves, thickly sliced
  • 1 pound mixed oil- and brine-cured olives, such as Kalamata, Niçoise, Moroccan, cracked green Sicilian and Cerignola (3 cups)
Steps
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