Olives are a platter staple, especially if you’re going for an Italian theme. This baked antipasti is veering towards a warm salad. I wanted to use the fennel in my garden and I love baked feta — the good-quality stuff will hold its shape and it goes well with these flavours. This baked antipasti is great served warm, but will also keep in the fridge in a sealed jar.
Ingredients
| 100 g | Green olives, I used Sicilian (Main) |
| 100 g | Black olives, I used Kalamata (Main) |
| 100 g | Feta, cut into cubes (Main) |
| 1 | Fennel bulb, washed and sliced (Main) |
| 1 tsp | Peppercorns, coloured variety |
| 1 bunch | Fresh thyme |
| 1 bunch | Fresh rosemary |
| 1 bunch | Fresh parsley |
| 1 small | Lemon, zest and juice |
| 1 pinch | Chilli flakes |
| 1 serving | Olive oil, a generous glug |
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Directions
- Preheat oven to 190C.
- Place olives, feta cubes and fennel into a baking tray.
- Scatter over peppercorns, roughly chopped herbs, lemon zest and juice and chilli flakes.
- Drizzle over the olive oil and give the tray a gentle shake to toss.
- Bake for approximately 15 minutes. Serve warm with crackers or bread, or allow to cool. Will keep for a few days in the fridge in a jar.
