Slow-Roasted Spanish Olives with Oranges and Almonds

• 2 pounds Spanish olives, such as manzanilla or gordal, with pits
• 1 orange, unpeeled, sliced into 1/8-inch circles
• 1 cup whole almonds, with skin
• 1/4 cup sherry vinegar
• 1 cup extra-virgin olive oil
• 2 bay leaves
• 10 fresh thyme sprigs
• 1 red chile pepper, halved lengthwise

1. Preheat the oven to 300F.
2. Combine the olives and the remaining ingredients in a mixing bowl.
3. Transfer the mixture to a baking dish, cover with foil, and bake for 2 hours.
4. Drain the oil out (keep it to use as a bread dip) and serve the olives warm or at room temperature with assorted cheeses.

spanish olives, orange, whole almonds, sherry vinegar, extravirgin olive oil, bay leaves, thyme, red chile pepper

Taken from www.epicurious.com/recipes/food/views/slow-roasted-spanish-olives-with-oranges-and-almonds-372650 (may not work)