Sharing
Roasted Olives with Whipped Feta
Kalamata olives roasted in oregano, chilli, and thyme. Served with a lemony whipped feta, sweetened with honey. The perfect summery sharing plate!
Method
- Preheat the oven to 200C/180C fan. Pat the olives dry and tip into a baking dish big enough for the olives to sit in a single layer.
- Add the oregano, chilli flakes, thyme, salt, pepper, and olive oil, and toss well.
- Bake for 30 minutes, tossing halfway through.
- Meanwhile, prepare the whipped feta.
- Place all the ingredients for the whipped feta into a food processor and blend until smooth. Store in the fridge, remove 5 minutes before serving.
- Once the olives have cooled to room temperature, spread the dip onto a plate and spoon over the olives. Serve with toasted crusty bread.
