Slow-Roasted Spanish Olives With Oranges and Almonds

Submitted 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."

 

• Ready In: 2hrs 10mins
• Ingredients: 8
• Serves: 20

ingredients

• 2 lbs Spanish olives, such as manzanilla, with pits
• 1 orange, unpeeled, sliced into 1/8 inch circles
• 1 cup whole almond, with skin
• 1⁄4 cup sherry wine vinegar
• 1 cup extra virgin olive oil
• 2 bay leaves
• 10 fresh thyme sprigs
• 1 red chili pepper, halved lengthwise

directions

1. Preheat the oven to 300 degrees F.
2. Combine the olives and the remaining ingredients in a mixing bowl.
3. Transfer the mixture to a baking dish, cover with foil, and bake for about 2 hours.
4. Drain the oil out (keep it to use as a bread dip!).
5. Serve the olive mixture warm or at room temperature.
6. They go nicely with assorted cheeses!

Reviews

[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!

 

[Kitsune]

These were delicious. So aromatic. Leftovers (if there are any), could be pitted and made into a tapenade.

 

[Sharon123]

Pretty to look at and lovely to eat. I enjoyed all the flavors. Made for ZWT Spain 2012.

 

[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]

 

[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.