Recipe by LifeIsGood
What a wonderful addition to any appetizer line-up, or just to have in the fridge for snacking purposes! This is courtesy of Tyler Florence.
Top Review by JanuaryBride
So all restaurants should serve these nibblers at the beginning of a meal for two reasons, #1 because they are so good and #2 because the place would smell of heaven!!! The almonds were a little weird for me (the skins kind of poofed up but were still attached to the nut) so next time I will just add them after cooking. I also added about 8 cloves of garlic to roast with the other ingredients. WOW is this pretty and delish!
- 907.18 g Spanish olives, such as manzanilla, with pits
- 1 orange, unpeeled, sliced into 1/8 inch circles
- 236.59 ml whole almond, with skin
- 59.14 ml sherry wine vinegar
- 236.59 ml extra virgin olive oil
- 2 bay leaves
- 10 fresh thyme sprigs
- 1 red chili pepper, halved lengthwise
Directions See How It's Made
- Preheat the oven to 300 degrees 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 about 2 hours.
- Drain the oil out (keep it to use as a bread dip!).
- Serve the olive mixture warm or at room temperature.
- They go nicely with assorted cheeses!