Slow-Roasted Spanish Olives With Oranges and Almonds |
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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 20 |
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What a wonderful addition to any appetizer line-up, or just to have in the fridge for snacking purposes! This is courtesy of Tyler Florence. Ingredients:
2 lbs spanish olives, such as manzanilla, with pits |
1 orange, unpeeled, sliced into 1/8 inch circles |
1 cup whole almond, with skin |
1/4 cup sherry wine vinegar |
1 cup extra virgin olive oil |
2 bay leaves |
10 fresh thyme sprigs |
1 red chili pepper, halved lengthwise |
Directions:
1. Preheat the oven to 300 degrees F.
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 about 2 hours.
4. Drain the oil out (keep it to use as a bread dip!).
5. Serve the olive mixture warm or at room temperature.
6. They go nicely with assorted cheeses!
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