In a bowl, combine olives, dry white wine, the 1/4 cup olive oil, and the rosemary sprigs. Pour into a 15x10x1-inch baking pan, arranging olives in 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.
Return the mixture to the bowl. Discard rosemary sprigs. Stir in remaining ingredients. Cover and marinate in the refrigerator for at least 2 hours. Makes 3-1/2 cups (14 appetizer servings).
You can prepare this appetizer up to 1 week ahead. Store, covered, in the refrigerator.