Warm Castelvetrano Olives with Garlic and Feta
If you’re looking for a quick and tasty appetizer to prepare for holiday gatherings, this is the recipe for you. It calls for just a handful of ingredients but delivers big, bold flavors thanks to meaty Castelvetrano olives, tangy feta cheese and lots of garlic. Strips of orange zest lend citrusy notes, while red pepper flakes add a touch of heat. Serve with crusty bread for sopping up the olive oil.
Ingredients:
- 3/4 cup (6 fl. oz./180 ml) good-quality extra-virgin olive oil
- 3 long strips orange zest, plus more for garnish
- 4 to 6 garlic cloves, roughly chopped
- 1 tsp. red pepper flakes, plus more for garnish
- 1 1/2 cups (6 oz./185 g) pitted Castelvetrano olives, drained and crushed
- 8-oz. (250-g) block feta cheese
- Freshly ground black pepper
- 1 Tbs. chopped fresh flat-leaf parsley
- Crusty bread, such as a baguette, toasted if desired, torn into pieces for serving
Directions:
In a small saucepan over medium heat, combine the olive oil, orange zest strips, garlic and red pepper flakes and bring to a vigorous simmer. Reduce the heat to medium-low and cook, swirling the pan occasionally, until the garlic starts to develop a little color and the flavors come together, about 4 minutes. Add the olives and cook until they are heated through and slightly shriveled on the outside, about 4 minutes.
Pour the olive mixture into a shallow serving bowl and immediately top with the feta, breaking up the block into different sizes and submerging the pieces slightly in the oil. Top with a few grindings of black pepper, more orange zest strips, red pepper flakes and the parsley. Serve warm with crusty bread. Serves 6 to 8.
Williams Sonoma Test Kitchen