Sometimes I’m in the mood to make a really simple side dish. Aren’t you? I came across a recipe that’s not only simple, but oh-so-easy to prepare, and delicious! I had all the ingredients in my Sayulita kitchen so I went ahead and gave it a try. This is such a great appetizer or side dish! If you love olives, you will really enjoy this recipe. I’m having a dinner party tomorrow so I decided to make this as one of my sides. And who doesn’t love olives? Ok so maybe a few of you don’t like olives… but I have to say, roasted olives with feta, shallots, and garlic is simply amazing!
- 2 cups pitted Castelvetrano olives.
I had them in my fridge but you can choose any pitted olive with the flavor you prefer. Next time I would like to try pitted Kalamata olives that Costco in Puerto Vallarta always carries.
- 1 lemon; zest then juice.
In case you aren’t familiar with zesting; all you need is a fine Microplane grater or a fine vegetable peeler or an authentic zester. I have taken a pic of all three to give you a good idea of what I mean.
- 4 Tablespoons of olive oil
I always use extra virgin organic olive oil.
- 6 garlic cloves; peeled but left whole.
- 1 shallot; sliced thinly.
- 4-5 sprigs of oregano.
If fresh oregano is not available you can substitute dried Mexican oregano…. Start with a ½ teaspoon and add more if needed. But if you can find a fresh oregano plant, that would be the bomb.
- 1/2 teaspoon red pepper flakes
- About 10 ounces of chunky feta cheese
- Kosher salt to taste
1. Preheat oven to 350℉
2. Stir together the olives, olive oil, lemon juice, garlic, shallots, oregano, chili flakes, and salt.
3. Add the above to your baking dish and roast for approximately 20 minutes until the garlic cloves are tender.
4. Add the feta into the olive mixture; sprinkle with the lemon zest and serve.
This dish is especially delicious on top of grilled bread!! I am certain that you will love this as much as I do.
If you have any questions or comments please go to my web page, LIVE, LOVE & EAT in SAYULITA. I LOVE hearing from you!
Submitted by: Karina Shecter
Edited by: Sarah Jean Mark