If there is one mezze (shared plate) you need on your table, it’s warm olives. No Greek feast is complete without them! This version with citrus and chili from the Moursellas sisters showcase their passion for simple family recipes that celebrate their Greek heritage.
The sisters share, “Usually we make a double batch. We bake half for guests and save the rest to snack on during the week when we forget to prepare dinner or come home from an event and need a pre-bedtime bite.” The chili adds a subtle heat that works perfectly with the citrus. Omit, or decrease the amount if you don’t care for heat.
Warm Olives With Citrus and Chili
Mixed olives are tossed in a spicy chili and citrus oil with fresh herbs and garlic and roasted until warm and fragrant.
Ingredients
- 1 lb 7 oz (650 g) mixed olives
- 1 long red chilli finely sliced
- 3 garlic cloves
- 2 tsp fennel seeds
- 3 sprigs rosemary
- 1 large orange zested and cut in strips
- 1 large lemon zested and cut in strips
- ⅓ cup extra virgin olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- Place the ingredients in a baking dish and stir to combine. Transfer to the oven and roast, stirring halfway through cooking, for 20 minutes or until the olives are warm and fragrant.
- Serve warm.
