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1. In a 15x10x1-inch baking pan, combine olives, wine, 1 tablespoon of the olive oil, and rosemary sprigs. Bake in a 375 degree F oven for 45 to 60 minutes or until most of the liquid is absorbed, stirring occasionally.
2. Meanwhile, for dressing, in a small bowl, combine remaining 3 tablespoons olive oil, orange peel, orange juice, snipped rosemary, parsley, garlic, and pepper.
3. Pour dressing over olive mixture; toss gently to coat. Transfer olive mixture to a serving bowl. Cover and chill for at least 2 hours. Makes 6 servings.