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Warm spiced olives served with toasted ciabatta & baked feta
Looking for something dead simple to please a crowd? Albeit for a few seconds, because that’s how long they’ll last in the bowl. These warm spiced olives will transport you straight to the Med, where the air blows warm and the sea runs refreshingly cool. One can imagine oneself, drenched in salt water that dries naturally in the breeze, and reaching for a handful of warm, spiced olives, sat under the shade of a boulder or tree. Bliss like this… magic.
SERVES 3
1 cup each - green and black olives (any variant)
lemon peel (1 lemon)
fresh rosemary
fresh thyme
chilli flakes
½ cup olive oil
lemon peel (1 lemon)
fresh rosemary
fresh thyme
chilli flakes
½ cup olive oil
TO SERVE
3 feta rounds, pan fried in ½T olive oil
Hot honey (get the recipe in the Castaway cookbook)
Ciabatta, toasted
3 feta rounds, pan fried in ½T olive oil
Hot honey (get the recipe in the Castaway cookbook)
Ciabatta, toasted
LEFT TO RIGHT: Sizzling the olives in the pan; drizzling the feta with hot honey; the perfect poolside snack.Toss my olives: To a cold pan, add the olives, lemon rind, fresh herbs and chilli flakes. Pour in the olive oil and set to medium-high heat. Let sit until oil starts to sizzle, then toss to combine. Continue tossing/stirring until the olives are just warmed through. Serve with some fresh, toasted ciabatta and a chilled glass of white wine.
Feta & Hot Honey: In a pan on medium-high heat, pour in the olive oil. Once the oil is hot, slide the feta rounds into the pan (you should hear a sizzle). Fry for 5 minutes on each side (or until golden). Remove from the pan and drizzle with hot honey. Serve immediately with the toasted ciabatta and the warm olives.
