1 1/2 lb. broccoli crowns
1/3 cup extra-virgin oil
1/3 cup pitted Kalamata olives
1 small to medium clove garlic
1/2 tsp crumbled dried oregano
1 medium lemon
Freshly ground black pepper
1 1/2 Tbsp. chopped fresh oregano
In a large pot (one that accommodates your steamer), being about 2 inches of water to boiling, steam the broccoli in a steamer. Basket until it’s just cooked, 7-9 minutes.
While the broccoli steams, heat the oil in a small saucepan over medium-low heat. Add the olives, garlic, dried oregano, and 1/2 tsp salt. Cook until the garlic is lightly colored, 3-5 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 salt and 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 lemon zest and fresh oregano. Serve immediately.