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

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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. 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.