450 g (about 3 cups) green olives
100 ml (5 tablespoons) water
100 ml (5 tablespoons) verjuice
2 strips lemon zest
2 sprigs fresh thyme
3 bay leaves
125 ml (1/2 cup) evoo
120 g (3/4 cup) almonds, dry-roasted in the oven
Preheat the oven to slow (150 C).
Put all the ingredients, except the olive oil and almonds, into a small baking dish. Spread a piece of greaseproof paper directly over the olives and cover the dish tightly with aluminium foil. Braise in the oven for 1 hour.
Allow the olives to cool in their juice. Drain off the liquid and toss with the olive oil and warm almonds. Serve warm.