• Servings: 10
• 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

1. Preheat oven to 300.
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 2 hours.
4. Drain the oil out and serve the olives warm or at room temp. with assorted cheeses.

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