500g kalamata olives, drained
½ cup olive oil
Zest of ½ lemon; peeled and left in whole strips
2 sprigs rosemary
2 cloves garlic, crushed
Pre-heat oven at 180°C (360F) or 160°C fan-forced. Drain olives and place in ovenproof dish, add remaining ingredients and toss to combine.
Bake in oven for 30 minutes or until warmed. Store in jar until ready to serve.
Serve sprinkled on salads, with bread or on a tasting plate.