I have altered this ever so slightly from the original recipe I found. I think you will find this amazingly tasty. Great for pasta, pizza, crackers, bread…anything!
This takes about 20 minutes to make and stores nicely in the fridge.
-1 lemon, cut in half, and then slice into thinnest slices possible
-5 tbsp good olive oil
-about 2 cups mixed PITTED olives. I combined Castelvetrano (my fav) Kalamata and another green olive that is actually brined for martinis-but that is what I had on hand. I do rough chop them.
-3 cloves of garlic-mashed (I love the frozen garlic cubes from Trader Joes)
-1 sprig rosemary
Heat 2 tbsp of olive oil in a large skillet. Add the lemon slices in a single layer and cook undisturbed for about 5 minutes. The edges will turn a gold brown. Then flip and cook a few more minutes. Transfer to a bowl large enough to hold all ingredients when finished.
Add garlic, olives, and rosemary sprig and 2-3 tbsps of olive oil to the skillet. Cook, stirring often for 7-10 minutes. Some of the olives may blister and that is fine.
Remove from heat. Remove rosemary and finely chop some of it. And sprinkle over olive mixture. Combine olives with lemons and stir gently.
Serve warm or at room temperature.
These keep for a week in the fridge, Great on bruschetta, pizza, chicken, a salad. I think Marcona almonds would be good on top but at each serving as they would get soft if you don’t gobble them right up.
