Place lemon peel, rosemary, and red pepper
flakes in a 11 x 7-inch baking dish.
Add olives, and drizzle with olive oil.
Bake, uncovered, at 300 degrees for 40 minutes.
Cool to room temperature.
Drain olive oil and place olives in a bowl.
Reserved olive oil can be used as salad
Serve olives immediately or store covered in the
refrigerator for up to 5 days.
Bring refrigerated olives to room temp, before
Serve and enjoy!