Slow-roasted Spanish Olives With Oranges And Almonds

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

Ingredients

• Servings: 20
• 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

Recipe

• 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!