Prep: 10 minutes

Cook time: 5 minutes

Makes: 12-20 servings

1/4 cup red wine
2 ½ tbsps. Fig Dark Balsamic
1 tbsp. Garlic Olive Oil
2 cans of extra large black olives , well drained
4 cloves garlic, minced
1 tbsp. chopped fresh rosemary
1 tbsp. finely grated orange zest

In a small bowl, whisk together the wine, and Fig Balsamic. Set aside.

Heat the olive oil in a large sauté pan over medium heat. Add the olives and garlic; cook for 2 minutes, stirring occasionally. Add in the wine mixture; cook for 2 more minutes or until the excess liquid has cooked off.

Remove from heat and stir in the rosemary and orange zest. Serve warm.