Combine olives, wine, 1/4 cup olive oil, and rosemary sprigs in a 15x10x1-inch baking pan, arranging olives in a single layer. Bake in a 375 degree F oven for 45 to 60 minutes or until most of the liquid has been absorbed, stirring occasionally.
Meanwhile, for the Orange Dressing, combine orange peel, orange juice, 1/3 cup olive oil, fresh rosemary, fresh parsley, garlic, and pepper.
Transfer the olive mixture to a medium bowl. Discard the rosemary sprigs. Stir in Orange Dressing. Cover and marinate in the refrigerator for 2 hours or up to 1 week. Makes 3-1/2 cups.