Got a “salt tooth”? This is definitely in the top five fastest, easiest, impossible-to-mess-up, quickest appetizers that makes you feel like an extremely wealthy person. There is something about this that feels extremely rich and fancy. Pretend you’re at a rich person’s dinner party after TEN minutes of effort, AND you still get to wear sweatpants.
I love and crave olives. Sometimes I get cheapo green olives stuffed with pimentos, usually for a recipe like pastelón or a bloody mary party. They’re around $2 from the dollar store or a discount food store, and much easier to find than a fancy oil-cured olive. If you have a discount warehouse in your area, like Costco, you might be surprised how affordable even a really nice olive like a Castelvetrano can be in bulk.
I was expecting this recipe to be okay, more of a way to use up leftover olives than anything else. I was NOT expecting this to be my new favorite thing. Feta is increasingly outside of my budget – but happily, Aldi still carries a $3 brick of feta in brine. That means this “appetizer” is under $5 to make. Why did I put appetizer in quotes? Well…… I started making this recipe around a year and a half ago, and in that time I used an entire industrial-sized bucket of olives. This isn’t just a good recipe. It’s truly great.
I didn’t measure any of this – it’s not really that kind of recipe – but I’ll include the measurements from the original from Bone Apple Teeth in case you’re a measurer. (Double the recipe if you’re sharing this for dinner!)
4 oz olives
3 garlic cloves
1 lemon, peeled into strips
1/2 cup extra-virgin olive oil
1/2 t crushed red pepper flakes
3 oz brick feta (not crumbles)
Smash the garlic cloves and olives, remove peel from lemon in wide strips, add every ingredient except for the feta to a saucepan and “sizzle” over medium-low heat for five to ten minutes or until your kitchen smells quite garlicky.
Add feta, crumbled into large chunks, into a jar. Pour the mixture over the feta. Let sit for an hour, if you are patient enough.
Pro tip: if you refrigerate it and the oil goes semi-solid, just leave the mixture (still in the jar, or in a small bowl) on top of your toaster oven as you toast some bread, and the ambient heat will melt the oil.
Transfer mixture to a small bowl, dunk your bread in there, and enjoy!
recipe written and created by Claire Saffitz from Bone Apple Teeth
If you’re not into bread, I *highly* recommend this as a salad dressing. (I’ve had it for lunch, served over greens, several times over the past few weeks. Add some grains like cracked wheat or quinoa and it’s filling!) If that sounds too healthy, you can use this as a pasta sauce, use cold as a dressing for a grain salad like farro or spelt, eat with baked or fried fish or even use as a dressing for canned tuna, or serve with roasted veggies. This would be amazing dumped over some ratattouille, thrown on top of a white bean stew, or even as a dressing for potato salad.
Is it low-sodium? No. Is it heart-healthy? Sure! Harvard Medical School says that a diet rich in olive oil is associated with longevity, and the Cleveland Clinic says that olives are a great source of vitamin E, fiber, and may even reduce your cholesterol and high blood pressure. Did I check the validity of the studies quoted by these medical experts? Nope! Would I eat this even if it was associated with negative health outcomes? Yes! Nobody can keep me away from this meal I have been consistently craving.
Enjoy!