Warm Olives in Anchovy Oil

Author Notes

One day, my boyfriend dumped a bunch of oil-packed anchovies into a pan, added some olives, and heated the whole thing until it sizzled. It was spectacular, so we did it again the next week ... and the next ... and the next. I always forget how wonderful olives are when they're warm -- rich and soft and almost buttery. We've served these olives to guests, sometimes with a little bit of garlic or rosemary added to the oil, and they're a huge hit. If you like olives and anchovies, you'll love this. —ieatthepeach

Test Kitchen Notes

These warm olives make the perfect after-work snack to go along with a glass of crisp white wine. The anchovies add even more of a salty kick, and while the dish is simply delicious if you leave it at that, the addition of garlic and rosemary makes it really special -- like something you'd eat at a tapas restaurant. Ieatthepeach (and boyfriend!) have really taken olives to a whole new level. I can't wait to serve these to guests. —ktchnninja