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3 cups mixed green and black olives with pits
4 sprigs rosemary
4 whole cloves garlic, peeled
1/2 cup extra-virgin olive oil
1 tablespoon red wine vinegar
Preheat oven to 300F. In a small roasting pan, mix together the olives, rosemary, and garlic. Slice the orange in quarters and squeeze the juice over the olives; toss in the rinds. Pour over the olive oil and vinegar and give it a good stir. Bake for about 1 hour. Serve warm or at room temperature.
Sweetnicks’ Notes: Excellent and easy, from Tyler Florence.