Spicy Roasted Castelvetrano Olives and Feta with Oregano and Oil - DeLallo
Grab the recipe for these incredible Roasted Castelvetrano Olives with oregano and feta and serve them as an easy appetizer for any meal.
Ingredients
- 2 cups DeLallo Pitted Castelvetrano Olives lightly crushed
- 1 lemon juiced and zested
- 4 tablespoons DeLallo Extra Virgin Olive Oil
- 6 cloves garlic
- 1 shallot sliced
- 4-5 sprigs of oregano
- ½ teaspoon red pepper flakes
- Kosher salt
- 1-2 sheets of feta broken into large pieces (about 10 ounces)
- Grilled bread for serving
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