Holiday Appetizer Roasted Olives

Preheat your oven to 180 Degrees C (350 F).
Drain any excess liquid from your olives, and place them into a baking dish.
Prepare your other ingredients: strips of peel, garlic cloves and chillies. Place in the baking dish with the olives.
Add the olive oil and dried oregano to the dish, and toss the ingredients together.
Bake for 30 minutes, stirring halfway through.
Allow the olives to cool slightly before serving.

Notes

I like to use olives that have the stones in. I use a mix of varieties of olives, for a great contrast of colour.
I use a vegetable peeler for the strips of peel. Avoid the white pith, as this is bitter.
I have removed the seeds from the chilli for this recipe, however if you prefer the additional heat, you can certainly leave them in.
The Australian tablespoon is 20ml or 4 teaspoons. In most other countries the tablespoon is 15ml or 3 teaspoons.