Almonds Slow Roasted with Spanish Olives & Oranges
Allyson Clark
Easy appetizer. From Tyler Florence.
ingredients
- 2 pounds Spanish olives, such as manzanilla or gordal, with pits
- 1 orange, unpeeled, sliced into 1/8-inch circles
- 1 cup whole almonds, with skin
- 1/4 cup sherry vinegar
- 1 cup extra-virgin olive oil
- 2 bay leaves
- 10 fresh thyme sprigs
- 1 red chile pepper, halved lengthwise (optional)
directions
- 1
Preheat oven to 300°.
- 2
Combine the olives and remaining ingredients in a mixing bowl. Transfer the mixture to a baking dish, cover with foil, and bake for 2 hours.
- 3
Drain the oil out (keep it to use as a bread dip) and serve the olives warm or at room temperature with assorted cheeses.
notes
Great starter for paella; especially tasty with manchego cheese. Makes the entire house smell great!
Source: Allyson
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