Slow-Roasted Olives with Fennel and Orange

Name: 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

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Yield: 4 servings

Yield: 4 servings

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.