Roasted Olives

3 cups mixed green and black olives (with pits)
4 sprigs rosemary
1 fresh red chile, sliced through
5 cloves garlic
1 tangerine
1/2 EVOO
1 tbsp red wine vinegar

In small roasting pan, mix olives, rosemary, chile, garlic. Slice tangerine in half and squeeze over mixture. Toss in rinds.

Pour EVOO and vinegar and stir.

Cover with foil and bake for 1 hour at 300 degrees.

Serve warm or at room temperature.