Share on FacebookPin on PinterestTweet about this on TwitterShare on YummlyShare on TumblrShare on StumbleUponShare on LinkedInShare on Google+Share on Reddit

Roasted OlivesIf you’re looking for an elegant appetizer, try these roasted olives with feta and lemon. It’s as easy as combining a few luscious varieties of olives, adding a little feta, spicing it up and roasting for 30 minutes. Plus, your house will smell heavenly as they roast.

Roasted OlivesHere’s how I put it together. I used several varieties of olives: Pitted Greek kalamata olives, pitted black olives, pimento stuffed green Spanish olives, and non-pitted Castelvetrano olives, which are the bright green olives. I used jarred olives, but if you have access to an olive bar, even better – you’ll have an array of varieties from which to choose.

Roasted OlivesI add the drained olives to a casserole dish, crumbled in feta cheese, added some olive oil and lemon juice, and just a splash of red wine. I also added some fresh sprigs of thyme. Then I roasted the whole lovely concoction.

Roasted Olives

After 30 minutes, I pulled out a very hot, but beautiful dish of roasted olives. Let them cool just a bit before transferring to a serving bowl. Replace the roasted thyme sprigs with some fresh thyme before serving.

Roasted OlivesThese olives are a perfect appetizer for entertaining or just for yourself. Pour a glass of wine and enjoy!

Roasted Olives

Roasted Olives With Feta And Lemon
 
Prep time
Cook time
Total time
 
Roasted Olives With Feta And Lemon
Author:
Serves: 4-6
Ingredients
  • ½ cup pitted Green kalamata olives, drained
  • ½ cup pitted black olives, drained
  • ½ cup pimiento stuffed Spanish olives, drained
  • ½ cup Castelvetrano olives, drained
  • ½ cup feta cheese, large chunks or crumbles
  • ¼ cup olive oil
  • juice of one lemon
  • splash of red wine
  • handful of fresh thyme sprigs
  • lemon slices for garnish
Instructions
  1. Preheat oven to 400°F.

  2. In a casserole dish, combine olives and feta cheese. Drizzle with olive oil and lemon juice. Add splash of red wine. Garnish with a few fresh thyme sprigs and lemon slices.

  3. Roast in oven for 30 minutes.

  4. Remove from oven and let cool for 10 minutes before serving. Remove roasted thyme sprigs and replace with fresh thyme before serving.

 

Save

Save

Share on FacebookPin on PinterestTweet about this on TwitterShare on YummlyShare on TumblrShare on StumbleUponShare on LinkedInShare on Google+Share on Reddit