3 1/2 cups olives, drained (any kind you like)
1/4 cup dry white wine, or white wine vinegar
2 tbsp. fresh orange juice
2 tbsp. olive oil
2 cloves garlic, minced, or 1 tsp. garlic puree
4 springs fresh rosemary
2 tbsp. fresh parsly, chopped
1 1/2 tbsp. fresh oregano, chopped
4 tsp. orange zest
1/4 tsp. crushed red pepper flakes
Preheat oven to 375. In a 9X13 baking dish, stir olives, wine or vinegar, orange juice, oil, and garlic. Nestle the rosemary in the olives.
Bake for 15 minutes, stirring halfway through. Remove and discard the rosemary, then stir in the herbs, orange zest, and red pepper flakes. Let cool to room temperature.
