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Roasted Olives with Whipped Feta
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Kalamata olives roasted in oregano, chilli, and thyme. Served with a lemony whipped feta, sweetened with honey. The perfect summery sharing plate!
Ingredients
Method
Ingredients
Roasted Olives
- 150g pitted kalamata olives
- 1 tsp Bart oregano
- ¼ tsp Bart chilli flakes
- 1 tsp dried thyme
- Generous pinch, salt and pepper
- 2 tbsp extra virgin olive oil
Whipped Feta
- 200g feta, broken into pieces
- 200g full-fat cream cheese
- 4 tbsp milk
- ½ lemon, juice and zest
- 1 tbsp honey
- 2 tbsp extra virgin olive oil
- Salt and pepper, to taste
- 1 tbsp Bart garlic paste
To serve
- Crusty bread
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.
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