1 cup chopped fresh olives, drained
3 tablespoons buttery salt
2 tablespoons chopped fresh parsley
1 teaspoon finely chopped onion
1 teaspoon pan-seared red pepper flakes
1/2 red onion, diced
1 1/4 medium tomatoes, peeled and seeded
1 cup chopped red onion
10 fresh breadcrumbs, chopped
1 orange zest, peeled and lute with orange peel for garnish
1 tablespoon highly concentrated vegetable extract
2 tablespoons chopped fresh parsley
Preheat oven to 350 degrees F (175 degrees C).
Brush the olives with butter. Heat oil in a large saucepan over medium heat. Add the olive oil, and saute gently, removing about 1 tablespoon of olive oil and stirring it into the skillet. Cook, stirring occasionally, for about 1 minute.
Slight olive oil stir in parsley, onion, tomatoes, red onion, bread crumbs, and orange zest. Place olive mixture onto a baking sheet, and top with cinnamon. Bake in preheated oven for 30 minutes.
Remove bread crumbs from center of bread loaf; crumble. Mix chopped olives, pepper, salt, onion, bread crumbs, and orange zest; sprinkle over bread loaf. Then spread mixture on top of loaf.
Pour marinade across pan; allow to cool. Glaze bread and casserole with vegetable extract. Garnish with orange zest and parsley garnish with orange peel.