Roasted Olives with Feta, Garlic & Citrus
I'm seriously loving these roasted olives with feta, garlic & citrus.
Servings: 4
Ingredients
- 1 cup pitted Castelvetrano olives
- 1 cup pitted kalamata olives
- 1 cup garlic stuffed olives or omit with more Castelvetrano olives
- 2 sprigs rosemary
- 1 lemon quartered
- 1/3 cup peeled garlic cloves about 2 heads of garlic
- 1/4 cup extra-virgin olive oil
- pinch of chili flakes optional for heat
- freshly cracked black pepper to taste
- pinch of kosher salt hold the salt fully since the kalamata olives and feta are salty as well
- 6 ounce block of feta
- 1/2 orange peel
- 1/2 lemon peel
- 1 baguette to serve you can also serve with crispy chicken, or flakey fish
Instructions
- Preheat your oven to 400 degrees F. In a baking dish, toss in your assorted olives, rosemary, lemon, garlic cloves, salt, pepper, chili flakes (optional) and olive oil. Mix well.
- Roast for 40-45 minutes (or more if needed), until your garlic is soft and roasted.
- Once all your olives and garlic mixture are roasted, remove from the oven, and gently tear your block of feta into the hot roasted olives. Take a peeler, and peel your lemon and orange to add in the olives and feta. Mix well.
- Serve with toasted baguette as an appetizer, over crispy salt and pepper chicken, or even a flakey white fish!
Nutrition
Calories: 129kcal | Carbohydrates: 3g | Protein: 0.3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 1mg | Potassium: 42mg | Fiber: 1g | Sugar: 1g | Vitamin A: 13IU | Vitamin C: 17mg | Calcium: 11mg | Iron: 0.3mg