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In a small bowl, whisk together the wine, and Fig Balsamic. Set aside.
Heat the olive oil in a large sauté pan over medium heat. Add the olives and garlic; cook for 2 minutes, stirring occasionally. Add in the wine mixture; cook for 2 more minutes or until the excess liquid has cooked off.
Remove from heat and stir in the rosemary and orange zest. Serve warm.

Prep: 10 minutes
Cook time: 5 minutes
Makes:  12-20 servings