I feel like I say this a lot at the moment, about so many different foods, but for the most part of my life, I’ve really disliked olives. Like I mean, I really didn’t like them! Not in sauces, on pizza, in pasta and definitely not on their own. It was a combination of flavour, texture.. just everything about them in general! But, I’m definitely someone who’s always keen to try new things and was keen to give olives another go. I’m actually so pleasantly surprised to say that I think I’m now converted! I don’t know whether it’s just certain types of olives or how they’re served, but I’ve been really enjoying them.. and this particular combination is delicious!
My current favourite way of cooking with olives is adding them into pasta- you can see the recipe here! They just add such a depth richness to the flavour and really make it to a whole other level. Olives and feta are also a really winning combination flavour wise. I don’t tend to eat a lot of dairy products, but when I do eat cheese, feta would probably be one of my favourite choices. I love the soft, crumbly texture and hit of saltiness it gives to dishes.
This is a great dish to have on hand now that the festive party season is approaching, so it would be the perfect addition to a buffet table as the colours are really nice and festive too. Pomegranate seeds might seem like a bit of an unusual addition here, but the little bursts of sweetness contrast really well against the savoury flavours from the olives and feta.
Chilli, Garlic & Feta Olive Bowl
- 1 cup Fragata Pitted Olives with Lemon & Garlic
- 1 cup Fragata Pitted Black olives with sea salt
- 3 Tbsp olive oil
- Generous pinch of chilli flakes
- 40 g feta cheese- cubed
- Handful Pomegranate seeds
- Sea salt and black pepper to taste
- In a bowl, combine the olives with the olive oil, chilli and add a generous seasoning of sea salt and pepper. Mix everything and leave this in the fridge for a couple of hours or overnight.
- Stir through the feta cheese and pomegranate seeds before serving.