Slow-Roasted Olives with Fennel and Orange

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  • Yield: 4 servings
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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


  1. 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. 
  2. 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.