Olives Al Forno

My second try from the wonderful Mozza cookbook - thanks Siobhan! - was olives al forno. They're great! Something about having the olives warm and roasted and soft makes them totally different and really tasty hors d'oeuvres. And oh my gosh, the garlic confit is amaaazing. Yum!

Ingredients:
4 cups mixed, unpitted olives (I used a mix of picholine, nicoise, and kalamata)
1 cup extra-virgin olive oil
Wide zest strips of 1 lemon and 1 orange
4 dried bay leaves
1/2 cup fresh rosemary needles
garlic confit (recipe below)
1/4 cup balsamic vinegar

Directions:
Combine olives in a large bowl. Add the olive oil, orange rind, lemon rind, bay leaves, and rosemary. Add the garlic confit, including the chilis, and toss to combine.