Ingredients
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2 Tbsp. McEvoy Ranch Lemon Olive Oil
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2 - 3 oz. oil-packed anchovies
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1 garlic clove, thinly sliced
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1 small sprig rosemary
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1 lemon, thinly peeled and cut into strips
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1 jar McEvoy Ranch Tuscan Table Olives, drained of brine
Instructions
Warm olive oil over a low flame.
Chop anchovies - fine or chunky depending on how you feel about anchovies. Don’t leave them out. That underlying, satisfying umami they add really elevates this dish.
Add anchovies to the olive oil with the garlic and rosemary sprig. Warm slowly until the anchovies melt.
Add olives to the pan and cook slowly until they are warmed through.
Place olives in a bowl and pour the oil from the pan over them.
