Roasted Spanish Olives with Oranges and Almonds
  • 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!