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Roasted Spanish Olives with Oranges and Almonds

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Serves 10 | Prep Time | Cook Time

Why I Love This Recipe

This is my adaptation of a Tyler Florence recipe I made for a tapas party. I use more orange cause roasted, it's delish!

Ingredients You'll Need

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.

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