Prepare the marinade, in a medium mixing bowl: add the juice from a small lemon to 3/4 cup of olive oil, add the rosemary and a teaspoon of ground pepper, and mix well.
Add the chicken, chopped in cubes, and let marinade in the refrigerator for at least 2 hours. Add salt to taste after you remove the chicken from the refrigerator.
Cook the chicken in a non-stick frying pan, over medium heat, until all lemon juice is evaporated. Stir the cubes in the remaining oil until light brown.
Drain the cubes and serve hot, with camembert and olives.