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

Directions:

1. Preheat the oven to 300 degrees F.
   
2. Combine the olives with the remaining ingredients in a large mixing bowl, tossing the mixture together with your hands.
   
3. Transfer the olive mixture to a baking dish, cover with foil and bake for 2 hours.
   
4. 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.