Ingrediants:
1/2 cups whole mixed olives, drained
1/4 cup dry white wine
2 tablespoons fresh orange juice
2 tablespoon olive oil
2 cloves garlic, minced
2 sprigs fresh rosemary
2 tablespoon fresh parsley, chopped
11/2 tablespoons chopped fresh oregano
4 teaspoons grated orange zest
1/4 teaspoon crushed red pepper flakes
Instructions:
Step-1: Preheat oven to 375 degrees F (190 degrees c). Stir the olives together with the wine, orange juice, olive oil, and garlic in a 9x13 inch baking dish. Nestle the sprigs of rosemary in the olives.
Step-2: Bake in the preheated oven for 15 minutes, stirring halfway through the baking. Remove and discard the rosemary sprigs, then stir in the parsley, oregano, orange zest and red pepper flakes. Serve warm, or cool the olives and use them to top a salad.
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