Cherries as Olives

Adapted from Made in Spain: Spanish Dishes for the American Kitchen

1 lb. (4 cups) fresh cherries

1 orange

1 lemon

5 garlic cloves

4 fresh rosemary sprigs

6 fresh thyme sprigs

2 fresh bay leaves

1/2 cup extra-virgin olive oil

1/4 cup Spanish aged sherry vinegar

1/4 teaspoon coarse sea salt

1 cup Marcona almonds, optional

Stem and pit the cherries and put them in a medium bowl. Using a vegetable peeler, remove half the zest from the orange and lemon. Peel the garlic cloves and smash with the flat side of a kitchen knife. Add the zest, garlic, rosemary, thyme, and bay leaves to the cherries in the bowl. In a small bowl, whisk together olive oil, sherry vinegar and salt, and pour over cherries. Gently toss to coat, cover with plastic wrap, refrigerate, and marinate overnight. Allow cherries to come to room temperature before serving. Fold in almonds, if using, just prior to serving.

I missed the tip to add Marcona almonds for added crunch, but that just gives me another reason to make these again, and again, and again…