Warm Black Olives with Chilies and Rosemary

What’s an Italian family dinner without a bowl of delicious olives to start things off? I like to toss together the little Niçoise types, Italian Gaetas and the big black Cerignolo olives from Puglia, a nice play of sweet and pungent. If your schedule permits, try to heat them right before serving.

Serves: 6

Cooking Time: 10 minutes

2 cups mixed olives, black, dark-brown and/or purple*
2 Tbsp. extra virgin olive oil
4 garlic cloves, peeled
A few thin strips of orange peel
1 fresh red chili, thinly sliced*
A generous splash of cognac or brandy
5 small sprigs of rosemary
* Red jalapeno provides the perfect amount of heat for this dish. Seed the chili for less kick if you like.

1. Drain olives to remove excess oil or brine.

2. In a large sauté pan, heat olive oil over medium heat. Add garlic, orange peel and chili. Sauté for a minute to release flavors.

3. Add olives, shaking them around in the pan until they’re warmed through, about 2 minutes.

4. Add cognac or brandy and rosemary, and let everything bubble for a few seconds. Pour the olives, with all the pan juices, into a serving bowl. Serve warm or at room temperature.