Baked Olives and Feta with Fennel and Thyme
Preheat oven to 200°C.
Put the olives and buffalo feta in a small roasting dish with the olive oil, garlic, fennel seeds, half the thyme and chilli flakes.
Thinly slice the lemon and mix through the olives.
Bake for 15 mins. Remove from the oven and sprinkle over remaining thyme.
Squeeze over the lemon juice and serve warm with your favourite bread.
*Cow or goat’s feta will also work well.
100g green Sicilian olives (pitted or unpitted are both fine)
100g pitted green & black Kalamata olives
150g cubed or crumbled buffalo feta
2 Tbsp olive oil
1 garlic clove, chopped
1 tsp fennel seeds
½ bunch of fresh thyme
½ tsp chilli flakes
½ lemon, thinly sliced (save ½ lemon for juice for squeezing)