1 ½cupsof your favorite olives (my favorite are Castelvetrano and Manzanilla)
1teaspoonfresh lemon zest, plus 2 teaspoons fresh lemon juice
2teaspoonsfresh rosemary, finely chopped
¼cuphigh-quality olive oil
½teaspooncrushed red pepper flakes
¼teaspooneach of sea salt and freshly-cracked black pepper
Place the olives, lemon zest, rosemary, olive oil, red pepper flakes, salt and pepper in a medium skillet over medium heat. Stir to combine and heat for 4-5 minutes until warm and heated through. Transfer to a serving dish and squeeze the 2 teaspoons of fresh lemon juice on top. Enjoy warm.