Baked Marinated Olives + Feta
Heather HartmanBaked Marinated Olives + Feta
Heather Hartman Health
Appetizers
This is truly delicious and you all should make it!
I made this as a pasta last week for my clients but remade it to post and have been walking to my fridge all day to eat a spoonful.
I like how versatile and SUPER easy it is:
- Omit the feta if you're dairy free
- Chop the olives before baking, crush them after or leave them whole
- Serve as a warm dip with crackers, mixed into pasta, massaged into kale, or as a side with salmon and pita
- Or just open your fridge a million times to sneak a bit like me
INGREDIENTS
- .5t garlic puree
- .25t red pepper flakes
- 1 long strip of lemon zest
- 1T fresh thyme
- .5t dried oregano
- .5t Herbs de Provence
- 1c EVOO
- 1/8t salt
- 1/8t pepper
- 5.5oz jar Castelvetrano olives, drained
- 1.5c kalamata olives (just fill the empty Castelvetrano olive jar)
- 1 feta block, dried very well
METHOD
- Add the olives, mixing until they are evenly coated
- Dry the feta block very well with paper towels
- If you don't do this the feta juice will ruin the dish! Season both sides lightly with just pepper and a little olive oil
- Place the feta block flat on the center of the baking sheet or oven safe bowl
- Bake at 350F for 45 minutes or so, tossing the olives half way
- When they are done baking you can crush them with a fork or leave whole! I also sometimes like to chop them before baking
- This makes a great appetizer but I also love crumbling the feta and adding everything to pasta or a big salad.