Ingredients: 2 cups whole, mixed olives,1 cup mixed sweet and cherry peppers (you can use all sweet if you don’t like spicy),½ cup roasted red peppers,¼ cup dry white wine,1 Tbs. orange juice,2 Tbs. olive oil,2-3 cloves garlic,2 sprigs fresh rosemary, taken off of the stem,1 Tbs. fresh parsley, roughly chopped,1 Tbs. fresh thyme, roughly chopped,2 Clementine’s, zested and juiced
Instructions:
- Preheat oven to 375
- In an oven safe dish, mix the olives and peppers together with the wine, orange juice, olive oil and garlic.
- Bake for 7 minutes.
- Add rosemary, parsley, thyme, Clementine juice and zest and red pepper flakes (if using).
- Bake for 15-20 minutes until nicely roasted.
- These olives and peppers are great served warm or cold by themselves, on crisp baguettes or even as a salad or sandwich topper.
