Original and lemony, this recipe for warm olives is great for serving as an appetizer. After they’ve been coated in olive oil and herbs, cook the olives in a cast iron skillet and then deglaze with an anise-based alcohol. This cooking method enhances their flavour and lets their taste fully shine through. As a final touch, drizzle with the juice of a lemon half that’s been lightly caramelized on the grill.