Olives al Forno

• 4 cups mixed unpitted olives (such as 1 cup each Lucques, Castelvetrano, Taggiasche or Nicoise, and Picholine), drained
• 1 cup extra-virgin olive oil
• Wide zest strips of 1 orange (peeled using a vegetable peeler)
• Wide zest strips of 1 lemon (peeled using a vegetable peeler)
• 4 dried bay leaves
• 1/2 cup fresh rosemary needles
• Garlic Confit (page 38)
• 1/4 cup balsamic vinegar

1. Combine the olives in a large bowl.
2. Add the olive oil, orange rind, lemon rind, bay leaves, and rosemary.
3. Add the Garlic Confit, including the chiles, and toss to combine.
4. Adjust the oven rack to the middle position and preheat the oven to 500F.
5. Transfer the olives to a large shallow baking dish or several small shallow baking dishes.
6. Place the baking dish on a baking sheet to catch any oil that bubbles over, and place the olives in the oven until the oil is sizzling and the olives are light golden brown on top, 8 to 10 minutes.
7. Remove the olives from the oven and drizzle the balsamic vinegar over them while theyre still hot.
8. Serve warm.
9. Lambrusco Bianco I.G.T.
10. (Emilia-Romagna)

mixed unpitted olives, extravirgin olive oil, bay leaves, rosemary needles, garlic, balsamic vinegar

Taken from www.epicurious.com/recipes/food/views/olives-al-forno-393522 (may not work)