Preheat the oven to 350°F/180°C.
In a medium cast iron pan or oven proof pan, add 1 tablespoon (15ml) of olive oil, olives and garlic.
Remove 3 ribbons of peel from the orange and lemon with a vegetable peeler. Using a fine grater, zest half of the orange and lemon peel into the pan and add the curled ribbons.
Next, cut the lemon in half and squeeze juice from one side into the pan. Repeat with the orange. Add rosemary sprigs. Heat pan to medium/high heat. Let simmer for 4-5 minutes to release the flavors and set the pan in the oven for 12-15 minutes to roast.
Serve hot or at room temperature.
Preheat the oven to 350°F/180°C.
In a medium cast iron pan or oven proof pan, add 1 tablespoon (15ml) of olive oil, olives and garlic.
Remove 3 ribbons of peel from the orange and lemon with a vegetable peeler. Using a fine grater, zest half of the orange and lemon peel into the pan and add the curled ribbons.
Next, cut the lemon in half and squeeze juice from one side into the pan. Repeat with the orange. Add rosemary sprigs. Heat pan to medium/high heat. Let simmer for 4-5 minutes to release the flavors and set the pan in the oven for 12-15 minutes to roast.
Serve hot or at room temperature.
