This recipe is a perfect example of how beautiful and simple Italian cooking can be. You will be able to work with fresh rosemary, personally my favorite herb. I love the beautiful, clean, vibrant fragrance. If you’ve never cooked with fresh herbs, this is a great beginner’s recipe. If you don’t have a rosemary bush growing in your yard, no worries! Most supermarkets now sell prepackaged fresh herbs in the produce section. Cooking with fresh herbs really takes your food to the next level. I now always try to use fresh herbs instead of dried, unless dried is specified in the recipe. One teaspoon of dried herbs = one tablespoon of fresh. Simple and easy enough to remember, right?!
I love black olives, don’t you? If you’re my dad, don’t answer that question :0) My dad hates olives. Only person I know. However, my mom loves them and she would bring home the occasional can. I was the kid who put the pitted olives over the end of all five fingers, happily waving them around and eating them off one at a time. Is it just me or did everyone do this as a kid? Whenever I see veggie trays with olives, I load up. If there is a bowl of olives passed around the Thanksgiving table, I load up. When I serve myself a helping of this recipe I pick out a few extra olives for my plate. Terrible, I know. Well, it’s out there now so don’t judge me :0)
A few words about the recipe:
Did you know that fruit sometimes is given a thin wax coating? I always wash my lemons in hot water to melt away any wax, and to make sure the zest is clean for eating.
I don’t know how I managed to get through life without an instant-read food thermometer! I feel it’s an essential piece of equipment for any home chef. While practiced chefs can often judge the doneness of meats by sight and touch, I think it’s so much safer (and easier!) to use a thermometer. No guesswork!
Also don’t skimp on the extra-virgin olive oil and buy cheap stuff. Some generic brands can taste downright awful. I use Colavita brand. It tastes great and doesn’t break the pocket book. Plus it’s been a proven favorite of taste testers :0)