Warm Olives With Rosemary, Garlic And Lemon

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1/4 cup extra-virgin olive oil

Strips of zest from 1 small lemon

1 small rosemary sprig

2 small garlic cloves, thickly sliced

1 pound mixed oil- and brine-cured olives, such as Kalamata, Niçoise, Moroccan, cracked green Sicilian and Cerignola (3 cups)

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