4 cups mixed green and black olives (with pits, mix of small and large sizes)
1 navel orange (zest removed and orange juiced)
1 lemon (zest removed)
½ head garlic (peels left on but cloves separated)
10 thyme sprigs (4 inches long)
4 rosemary sprigs (4 inches long)
1 tsp. hot pepper flakes
1 cup white wine
¼ cup extra-virgin olive oil
Freshly ground black pepper to taste
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| | | 1. Preheat oven to 350°. Drain brine from the olives and place olives in a bowl. Cover with cool water. Soak for 30 minutes to remove the brine flavor.
2. Place olives in a single layer in a non-reactive or glass baking dish. Add all other ingredients. Mix well and add enough water to submerge ingredients 2/3 in liquid; do not fully cover.
3. Place parchment paper on top of the olives; cover baking dish with foil and seal tightly.
4. Bake for 35 minutes (olives should still have some liquid on them) and cool.
5. Serve in the baking dish or place everything into a flat bowl. Serve along with small side bowls for pits. Olives and ingredients will keep sealed in the refrigerator for 4 to 6 weeks and get better with age.
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