1-1/2 lb broccoli crowns 1/3 cup extra-virgin olive oil
1/3 cup pitted Kalamata olives 1 medium clove garlic, finely chopped
1/2 tsp. kosher salt 1/2 tsp. crumbled dried oregano
1 medium lemon Freshly ground black pepper
1-1/2 Tbs. chopped fresh oregano
In a large pot (one that accomodates your steamer), bring about 2 inches of water to a boil over high heat. Meanwhile, trim and cut the broccoli into 2- to 3-inch florets. When the water is boiling, steam the broccoli in a steamer basket until it’s just cooked, 7 to 9 minutes.
While the broccoli steams, heat the oil in a small saucepan over medium-low heat. Add the olives, garlic, salt, and dried oregano. Cook until the garlic is lightly colored, 3 to 5 minutes. Remove the pan from the heat. Finely grate the zest from the lemon; set aside. Squeeze 4 tsp. juice from the lemon and add the juice to the oil. Season with pepper
Spread the broccoli on a warmed serving platter. Reheat the dressing until it begins to bubble and then pour it over the broccoli. Sprinkle with the lemon zest and fresh oregano. Serve immediately.