Slow-Roasted Spanish Olives With Oranges and Almonds

Name: Slow-Roasted Spanish Olives With Oranges and Almonds
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 20 serving(s)
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

(5)

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.

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READY IN: 2hrs 10mins

SERVES: 20

UNITS: US

INGREDIENTS

Nutrition

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

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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