Slow-Roasted Olives with Fennel and Orange

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

Instructions

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.
2. Transfer the olive mixture to a baking dish, cover with foil and bake for 2 hours.
3. 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.