Slow-Roasted Spanish Olives With Oranges and Almonds

"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."
 
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photo by januarybride photo by januarybride
photo by januarybride
Ready In:
2hrs 10mins
Ingredients:
8
Serves:
20
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ingredients

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directions

  • 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!

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Reviews

  1. 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!
     
  2. Kitsune
    These were delicious. So aromatic. Leftovers (if there are any), could be pitted and made into a tapenade.
     
  3. Sharon123
    Pretty to look at and lovely to eat. I enjoyed all the flavors. Made for ZWT Spain 2012.
     
  4. Sydney Mike
    Made this over the weekend for a group I host regularly, & although it was really out of the ordinary from what I usually include on my finger food buffet, it was very enthusiastically received, or should I say devoured! Thanks for sharing the recipe! [Tagged, made & reviewed in the FAMILY PICKS part of ZWT5]
     
  5. susie cooks
    I made this using almonds with their green skin and I am not sure that is what the recipe calls for. I don't want to rate this because maybe I didn't use the right kind of almonds. I liked the marinade for the olives.
     
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