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Roasted Olives and Clementines with Rosemary and Chiles
- 3 to 4 dried chiles japones or chiles de árbol
- 3 fresh rosemary sprigs
- 1 cup picholine olives* (5 1/2 to 6 ounces)
- 1 cup Gaeta olives** (5 1/2 to 6 ounces)
- 1/2 cup extra-virgin olive oil, divided
- 4 clementines
- Crusty bread
Directions:View on Bon Appetit
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