Baked Olives and Feta with Fennel and Thyme

This effortlessly delicious dish is a dream to pull together, and the feta, thyme, and fennel seeds pair perfectly with the juicy baked olives.

Prep:

5 mins

Cook:

15 mins

Serves:

6-8

Ingredients

100g green Sicilian olives (pitted or unpitted are both fine)

100g pitted green & black Kalamata olives

150g cubed or crumbled buffalo feta, cow or goat’s feta will also work well

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)

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

To serve: Squeeze over the lemon juice and serve warm with your favourite bread