Ingredients

　　2 cups assorted brine-cured olives, rinsed

　　1/4 cup extra-virgin olive oil

　　1/4 teaspoon crushed red pepper flakes

　　Pinch of freshly ground black pepper

　　2 bay leaves

　　3 rosemary sprigs

　　4 strips orange zest (4 inches each)

　　Preheat the oven to 400°F. Stir all the ingredients in an 8-inch-square baking dish. Cover with foil; bake until fragrant and heated through, 20 to 30 minutes. Serve warm.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.