Slow-Roasted Olives with Fennel and Orange

Yield:
4 servings
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
  • 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.

  • 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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    Guid-Olives or Guido-Lives

    Recipe courtesy of Guy Fieri