Warm red wine roasted olives

SERVES 6-8 PREP AND COOK TIME 15 MINUTES (+ STANDING TIME) 1 orange

2 cups (300g) Kalamata olives in brine, rinsed

3 fresh bay leaves ½ cup (125ml) extra virgin olive oil ¼ cup (60ml) red wine

1 teaspoon chopped fresh rosemary

1 Preheat the oven to 180°C (160°C fan-forced).

2 Remove the rind from half the orange thinly using a vegetable peeler. In a medium bowl toss the strips of rind with the olives, bay leaves, cup of the oil and wine in a bowl.

3 Place olive mixture onto a roasting tray. Roast for 10 minutes. Sprinkle with rosemary and drizzle with remaining oil. Serve warm. Not suitable to freeze or microwave.