A robust, tangy burst of flavors with warm, roasted Castelvetrano olives mingled with the creaminess of feta and a hint of spice, creating an unforgettable appetizer.
Ingredients
Scale:
2 cups Castelvetrano olives, pitted
2 tablespoons extra virgin olive oil
4 garlic cloves, minced
1 teaspoon red pepper flakes (or to taste)
2 teaspoons fresh thyme, chopped
1 cup feta cheese, crumbled
½ teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C). A hot oven is essential for roasting the olives effectively.
In a large mixing bowl, combine the pitted Castelvetrano olives, minced garlic, olive oil, red pepper flakes, fresh thyme, and black pepper. Toss well to coat the olives evenly.
Spread the olive mixture in a single layer on a baking sheet lined with parchment paper. This ensures even roasting and easy cleanup.
Roast the olives in the preheated oven for about 20-25 minutes, or until they are golden brown and fragrant. Stir halfway through for even cooking.
Remove the olives from the oven and let them cool slightly. While they are still warm, sprinkle the crumbled feta over the top. The warmth of the olives will soften the feta slightly, enhancing the flavors.
Serve immediately as a bold flavor appetizer or let them cool to room temperature for a more relaxed snacking experience.
