These are my girlfriend’s favorite. I make them in batches to have in the fridge to snack on.

Ingredients

　　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

　　Preheat the oven to 300°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 2 hours. Drain the oil out (keep it to use as a bread dip) and serve the olives warm or at room temperature with assorted cheeses.

　　Reprinted with permission from Tyler Florence's Real Kitchen by Tyler Florence. © 2003 Clarkson Potter