Follow these steps for perfect results
Spanish olives
with pits
orange
unpeeled, sliced
whole almonds
with skin
sherry vinegar
extra-virgin olive oil
bay leaves
fresh thyme sprigs
red chile pepper
halved lengthwise
Preheat the oven to 300F.
Combine the Spanish olives, sliced orange, whole almonds, sherry vinegar, extra-virgin olive oil, bay leaves, thyme sprigs, and halved red chile pepper in a mixing bowl.
Transfer the mixture to a baking dish.
Cover the baking dish with foil.
Bake in the preheated oven for 2 hours.
Drain the oil out of the baking dish.
Serve the olives warm or at room temperature with assorted cheeses.
Expert advice for the best results
Adjust the amount of chile pepper to your preference.
Use a variety of cheeses to serve with the olives.
The infused olive oil is delicious as a bread dip.
Everything you need to know before you start
10 minutes
Can be made 1-2 days in advance.
Serve in a small bowl, garnished with a thyme sprig.
Serve with crusty bread.
Serve with assorted cheeses.
Serve as part of an antipasto platter.
Pairs well with the salty and briny flavors.
Crisp and refreshing, complements the olives and citrus.
Discover the story behind this recipe
Olives are a staple in Spanish cuisine and are often served as tapas.
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