Holiday Recipe: Marinated Olives and Feta
I first tried this dish at a friend’s birthday party in November and haven’t stopped thinking about it (or making it) since! The ingredients are simple, yet full of flavour and so easy to put together. Whether you’re hosting a holiday gathering this year, or you’re attending one and looking for something to bring - this recipe is a guaranteed crowd-pleaser. I like to add a little orange peel for some extra holiday zest, but it’s really up to you! Enjoy!
Recipe and steps via Bon Appetite Magazine:
4 ounces drained Castelvetrano, Cerignola, or other unpitted green olives
3 garlic cloves
½ cup extra-virgin olive oil
½ teaspoon crushed red pepper flakes
Crusty Bread (for serving)
- Preheat oven to 400°. Drain 4 oz. olives and place on a cutting board. Lightly smash with the heel of your hand just to break apart skin and flatten slightly.
- Smash 3 garlic cloves and peel.
- Using a vegetable peeler, remove peel from 1 lemon in long wide strips.
- Cook lemon peel, olives, garlic, ½ cup oil, and ½ tsp. red pepper in a small saucepan over medium-low heat, swirling occasionally until garlic is sizzling and golden around the edges, 5–7 minutes.
- Meanwhile, crumble 3 oz. feta into a shallow serving bowl.
- Pour oil mixture over feta. Let sit at least 10 minutes and up to 1 hour.
- Meanwhile, tear bread into large pieces and place in oven directly on rack. Bake until craggy edges are golden, 5–8 minutes. Serve with marinated feta and olives for dipping.
*Photo by Heidi's Bridge, styling by Molly Baz