Jan Newberry

By Dixie8686

Ingredients

• 1/4 cup Extra-virgin olive oil, plus more for serving
• 8 oz Drained Castelvetrano olives
• 2 sprigs Fresh rosemary
• 1/4 cup Gin, preferably Spring 44

Details

Servings 6
Adapted from liquor.com

Preparation

Step 1

In a frying pan set over high heat, warm the oil until it is almost smoking. Add the olives, and cook, shaking the pan occasionally, just until the olives begin to blister and brown, three to five minutes. Add the rosemary.

Pour the gin into the pan. If you are working on a gas burner, it should light on fire. If you’re cooking on an electric range, light the gin with a match. Let cook until the flames die out, about one minute. Pour off the oil and any juices in the pan.