Pan-Fried Olives With Rosemary

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   ["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 saute 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.

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   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."]

* Per serving · 4 servings · Values may vary.

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