How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Slow-Roasted Spanish Olives with Oranges and Almonds?

You need 8 ingredients. The key ingredients include: 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, and more.

Is Slow-Roasted Spanish Olives with Oranges and Almonds suitable as general?

Yes, Slow-Roasted Spanish Olives with Oranges and Almonds falls under the General category and is a great choice for this type of meal.

How do I store leftover Slow-Roasted Spanish Olives with Oranges and Almonds?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow-Roasted Spanish Olives with Oranges and Almond

Name: Slow-Roasted Spanish Olives with Oranges and Almonds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Try this homemade Slow-Roasted Spanish Olives with Oranges and Almonds recipe the whole family will love. Made with Spanish olives, orange, whole almond…

This Slow-Roasted Spanish Olives with Oranges and Almonds relies on simple, everyday ingredients such as whole almonds, with skin, sherry vinegar, extra-virgin olive oil and bay leaves. It comes together quickly and makes 4 servings, at about 1012 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

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

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
1012 kcal
Category
General

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Slow-Roasted Spanish Olives with Oranges and Almonds

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions