Slow Roasted Spanish Olives with Oranges and Almonds
Elevate your appetizer game with these Slow Roasted Spanish Olives with Oranges and Almonds, a Mediterranean-inspired dish that's as elegant as it is flavorful. This warm and aromatic blend of briny Spanish olives—featuring varieties like Manzanilla, Arbequina, or Gordal—melds beautifully with juicy orange slices, nutty roasted almonds, and fragrant garlic cloves. A drizzle of extra-virgin olive oil and a sprinkle of smoked paprika and crushed red pepper flakes infuse the dish with a smoky, slightly spicy kick, while fresh rosemary and thyme add earthy, herbaceous notes. Roasted low and slow in the oven, the flavors harmonize beautifully, creating a dish perfect for entertaining or a cozy night in. Serve it warm with crusty bread to soak up the citrusy, herb-infused oil for an irresistible tapas-style snack or side dish. This easy yet impressive recipe comes together in under an hour, making it a must-try for lovers of Mediterranean cuisine.
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Recipe Information
Ingredients
- 2 cups Mixed Spanish olives (Manzanilla, Arbequina, or Gordal)
- 1 whole Orange
- 1 cup Raw almonds
- 4 whole Garlic cloves
- 4 tablespoons Extra-virgin olive oil
- 3 sprigs Fresh rosemary sprigs
- 4 sprigs Fresh thyme sprigs
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Crushed red pepper flakes
- 0.5 teaspoon Sea salt
- 0.25 teaspoon Freshly ground black pepper
Instructions
Preheat your oven to 325°F (165°C).
Rinse the Spanish olives under cold water to remove any excess brine, and pat them dry with a clean kitchen towel.
Slice the orange in half. Thinly slice one half into rounds, and juice the other half. Set aside both the slices and the juice.
In a medium-sized roasting dish, combine the olives, raw almonds, and garlic cloves (lightly smashed but unpeeled).
Drizzle the olive mixture with extra-virgin olive oil and add the orange slices and juice. Toss lightly to coat everything evenly.
Nestle the rosemary and thyme sprigs into the mixture, ensuring the herbs are distributed throughout the dish.
Sprinkle the smoked paprika, crushed red pepper flakes, sea salt, and freshly ground black pepper over the mixture.
Roast in the oven for 35-40 minutes, stirring halfway through, until the olives are warm and aromatic, the almonds are golden, and the orange slices have softened.
Remove the dish from the oven and let it cool slightly for 5 minutes before serving.
Serve the roasted olives warm in a shallow bowl or plate, garnished with extra rosemary or thyme if desired. Pair with crusty bread for dipping.
Nutrition Facts
Calories |
2032 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.9 g | 242% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 17.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4855 mg | 211% | |
| Total Carbohydrate | 69.2 g | 25% | |
| Dietary Fiber | 38.7 g | 138% | |
| Total Sugars | 18.1 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 802 mg | 62% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 1556 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
