Tagliatelle With Caramelized Oranges And Almonds Recipes

SLOW-ROASTED SPANISH OLIVES WITH ORANGES AND ALMONDS

Slow-Roasted Spanish Olives With Oranges and Almonds image

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.

Provided by LifeIsGood

Categories Spanish

Time 2h10m

Yield 20 serving(s)

Number Of Ingredients 8

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

Steps:

Preheat the oven to 300 degrees F.
Combine the olives and the remaining ingredients in a mixing bowl.
Transfer the mixture to a baking dish, cover with foil, and bake for about 2 hours.
Drain the oil out (keep it to use as a bread dip!).
Serve the olive mixture warm or at room temperature.
They go nicely with assorted cheeses!

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