I had a tub of feta lurking around my fridge for ages, and whilst I like it in small doses, I generally don’t eat a lot o fit. Almost too salty for me, I prefer to crumble it over a salad making it less overpowering.
As for the olives, I while back I tossed a few varieties I had with sliced garlic, lemon zest, and fresh thyme sprigs and allowed this to marinate in the brine in the fridge in a tub. This makes a fabulous snack with drinks, and the olives take on so much of the flavour.
I love Calamata olives cooked in a pasta sauce, so feeling inspired by Greek flavours, I made this little recipe. Its super easy and makes a fabulous addition to a tapas-style lunch or as a picky appetizer snack with drinks.
Recipe | serves 4 – 6 as a snack | easy | 45 mins
- 1 T olive oil
- 2 – 3 garlic cloves crushed
- 1 tin of tomatoes
- 3 T wine (optional)
- 1 t of chopped oregano (or dried)
- salt and pepper to taste
- 200 g feta (I used Simonsberg plain feta)
- a handful of baby tomatoes (I used rosa)
- a handful of Calamata olives
Heat the olive oil in a pan and gently saute the garlic, and add the tin of tomatoes before this goes brown. Add the wine and the oregano and cook for about 20 minutes. season with salt and pepper to taste. *remember to pre-heat your oven to 180 C (350 F) about halfway through the making of the sauce.
Break the feta into medium-sized chunks and arrange in an appropriately sized oven dish. Cover with the sauce and spread this around to evenly distribute. Dot the tomatoes and olives in between all these and bake for around 25 minutes until the sauce is heated through and the feta is lovely and soft.
Serve this with crusty bread, and scoop the sauce on. Quite delicious.
If, and I say if you have any leftover, this makes a fabulous topping on a pizza or spread onto a wrap and rolled up with all manner of fillings.
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