Ingredients
2 cups assorted brine-cured olives, rinsed
1/4 cup extra-virgin olive oil
1/4 teaspoon crushed red pepper flakes
Pinch of freshly ground black pepper
2 bay leaves
3 rosemary sprigs
4 strips orange zest (4 inches each)
Preparation
Preheat oven to 400 degrees. Stir all ingredients in an 8-inch square baking dish. Cover with foil; bake until fragrant and heated through, 20 to 30 minutes. Serve warm.
