Slow-Roasted Olives with Fennel and Orange |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 lb. large green olives, with pits |
1 orange, unpeeled, sliced into 1/8-inch circles |
1/2 -cup whole almonds, with skin |
1 fennel bulb, quartered |
2 bay leaves |
1 handful fresh thyme sprigs |
1 red chile pepper, halved lengthwise |
1/4 -cup red wine vinegar |
1 cup extra-virgin olive oil |
Directions:
1. Preheat the oven to 300 degrees F. Combine the olives with the remaining ingredients in a large mixing bowl, tossing the mixture together with your hands. Transfer the olive mixture to a baking dish, cover with foil and bake for 2 hours.
2. Drain the oil out (keep it to use as a bread dip) and serve the roasted olives warm or at room temperature with assorted cheeses.
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