Orange and Rosemary Baked Olives Recipe

• 3½ cups Whole Mixed Olives (drained)
• ¼ cup Dry White Wine
• 2 tbsp fresh Orange Juice
• 2 tbsp Olive Oil
• 2 cloves Garlic (minced)
• 2 sprigs fresh Rosemary
• 2 tbsp fresh Parsley (chopped)
• 1½ tbsp fresh Oregano (chopped)
• 4 tsp Orange Zest (grated)
• ¼ tsp Red Pepper Flakes (crushed)

• Preheat oven to 375 °F (190 °C).
• Take a large mixing bowl and combine together olives, dry white wine, orange juice, olive oil and garlic.
• Pour the mixture into a 9 x 13 inch baking dish.
• Place the rosemary sprigs over the mixture.
• Bake the olives for 15 minutes, stirring once in the half time.
• Remove the dish and discard the rosemary sprigs.
• Add parsley, oregano, orange zest and red pepper flakes to the mixture. Stir well.
• Serve warm or cool the olives and use them to top a salad.