Spicy Roasted Castelvetrano Olives with Feta
These incredibly addictive Spicy Roasted Castelvetrano Olives with Feta are the perfect appetizer!
Servings: 8 people
Ingredients
- 2 cups Delallo pitted castelvetrano olives lightly crushed
- 1 lemon, juiced and zested
- 4 tablespoons extra virgin olive oil
- 6 cloves garlic
- 1 shallot, sliced
- 4-5 sprigs of oregano
- ½ teaspoon red pepper flakes
- kosher salt to taste
- 1-2 sheets of feta, broken into large pieces (about 10 ounces)
- Grilled bread for serving
Instructions
- Preheat the oven to 350°
- In a medium baking dish, stir together the olives, olive oil, lemon juice, garlic, shallot, 3 sprigs of oregano, chili flakes and salt. Transfer to the oven and roast for 20 minutes, until the olives are hot and the garlic is tender
- Break the feta into the olive mixture. Remove the roasted charred oregano stems, Sprinkle with the remaining leaves from 2 new sprigs of oregano over the top and the lemon zest and serve warm alongside the bread
Notes
You can serve these with crostini, toss them into a pasta, serve them over chicken or steak…. The world is your oyster (or olive) and you’re going to love it.
Nutrition
Calories: 217kcal | Carbohydrates: 6g | Protein: 6g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Cholesterol: 32mg | Sodium: 934mg | Potassium: 89mg | Fiber: 2g | Sugar: 1g | Vitamin A: 340IU | Vitamin C: 8mg | Calcium: 217mg | Iron: 1mg