This Tyler Florence recipe goes great as a canapes or tapas.  We often substitute Herbs de Provence instead of the thyme sprigs, to make it have a French flair.


  •         2 lbs Spanish olives, such as manzanilla and/or gordal, with pits
  •         1 oranges, unpeeled, sliced into 1/8 inch circles
  •         1 cup whole almonds, with skin
  •         1/4 cup sherry wine vinegar
  •         1 cup extra virgin olive oil
  •         2 bay leaves
  •         10 fresh thyme sprigs
  •         1 red chili peppers, halved lengthwise


Preheat the oven to 300 degrees F.

Combine the olives and the remaining ingredients in a mixing bowl.

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

Drain the oil out (keep it to use as a bread dip!).

Serve the olive mixture warm or at room temperature.

They go nicely with assorted cheeses!