Pan-Fried Olives With Rosemary
Prep Time:
Cook Time:
Servings:
Ingredients
- 2 cup greek, cerignola, alfonso, or other meaty black olives
- 1/3 cup extra-virgin olive oil
- 2 tablespoon coarsely chopped rosemary
Directions
- Drain the 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 half of the olive oil in a large, heavy-bottomed frying pan over medium-high heat. Add the rosemary and olives, and sauté until the rosemary becomes dark green and crisp, stirring occasionally, for 3-4 minutes. Transfer to a bowl and let cool for 5 minutes. Add the remaining the olive oil. Toss well and serve warm.