Roasted Spanish Olives with Oranges and Almonds
1 pound Spanish olives -- manzanilla or gordal, with pits
1 orange -- sliced 1/8-inch thick
1/2 cup whole almonds -- with skins
2 tablespoons sherry vinegar
1/2 cup extra virgin olive oil
1 fresh bay leaf
5 fresh thyme sprigs
1/2 teaspoon crushed red pepper
Preheat oven to 300.
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 and serve the olives warm or at room temp. with assorted cheeses.
Pairs Well With
This is my adaptation of a Tyler Florence recipe I made for a tapas party. I use more orange cause roasted, it's delish!