These olives are absolutely delicious and can be made in about 20 minutes. Enjoy them straight away or store them in the refrigerator for up to 5 days. The olive oil the olives are roasted in is just as delicious as the olives. Save it and use for dipping bread or for cooking vegetables and meats throughout the week. Recipe updated, originally posted February 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne 1/2 cup extra-virgin olive oil 1 sprig fresh rosemary 1 clementine, sliced 1/4 teaspoon crushed red pepper flakes Warm baguette, sliced, for serving
