Time: 1 hour 10 minutes

Serves: 20

  • 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 chili pepper, halved lengthwise

Slow-Roasted Spanish Olives with Oranges and Almonds

Recipe courtesy Tyler Florence 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 warm or at room temperature with assorted cheeses.

Edited: October 9th, 2009