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Warm Olives with Rosemary, Garlic and Lemon

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Chef Marc Murphy serves these olives warm to accentuate the marinade's lemony flavor. To match, Lombardo suggests the 2001 Paul Jaboulet Aîné Parallèle 45, a blend of Grenache and Syrah from France's Rhône Valley. "This pairing is a fun one," he says. "The wine is all about candied cherries, which makes it a cool match with the savory olives."

Warm Olives with Rosemary, Garlic and Lemon

(190 people have added this recipe to their favorites.)
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Warm Olives with Rosemary, Garlic and Lemon

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Warm Olives with Rosemary, Garlic and Lemon

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