Description
Roasted Olives With Feta And Lemon are an easy and elegant appetizer.
Ingredients
- ½ cups Pitted Green Kalamata Olives, Drained
- ½ cups Pitted Black Olives, Drained
- ½ cups Pimiento Stuffed Spanish Olives, Drained
- ½ cups Castelvetrano Olives, Drained
- ½ cups Feta Cheese, Large Chunks
- ¼ cups Olive Oil
- 1 whole Lemon, Juiced
- ⅛ cups Red Wine
- 6 sprigs Fresh Thyme
Preparation
Preheat oven to 400°F.
In a casserole dish, combine olives and feta cheese. Drizzle with olive oil and lemon juice. Add splash of red wine. Garnish with a few fresh thyme sprigs and lemon slices.
Roast in oven for 30 minutes. Remove from oven and let cool for 10 minutes before serving. Remove roasted thyme sprigs and replace with fresh thyme before serving.
