Slow-Roasted Spanish Olives with Oranges and Almonds
These are my girlfriend’s favorite. I make them in batches to have in the fridge to snack on.
Recipe information
Yield
serves 20
Ingredients
2 pounds Spanish olives, such as manzanilla or gordal, with pits
1 orange, unpeeled, sliced into 1/8-inch circles
1 cup whole almonds, with skin
1/4 cup sherry vinegar
1 cup extra-virgin olive oil
2 bay leaves
10 fresh thyme sprigs
1 red chile pepper, halved lengthwise
Preparation
Preheat the oven to 300°F. Combine the olives and the remaining ingredients in a mixing bowl. Transfer the mixture to a baking dish, cover with foil, and bake for 2 hours. Drain the oil out (keep it to use as a bread dip) and serve the olives warm or at room temperature with assorted cheeses.
Reprinted with permission from Tyler Florence's Real Kitchen by Tyler Florence. © 2003 Clarkson Potter
