Slow-Roasted Spanish Olives With Oranges and Almonds Recipe
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.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Baking dish
- Aluminum foil
- Oven
- Measuring cup
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
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