Supplied by Michael Esposito, General Manager
Kangaroo Island Olives
Michael says “This dish can also be served as a dip on an antipasto or grazing board. It is also an excellent topping for fish, such as locally caught King George Whiting – paired with a crisp white wine”.
Ingredients
- 185g pouch of Kangaroo Island Olives Mediterranean Olives
- 3 Kangaroo Island Fresh Garlic Cloves
- 1 Lemon
- ½ cup Kangaroo Island Olives Extra Virgin Olive Oil
- 1 x tbsp of chilli oil or 1 x freshly chopped chilli
- 85g of Feta Cheese
- 1 continental Ciabatta loaf
Instructions
- Preheat oven to 200 degrees.
- Drain the 185g pouch of Mediterranean Olives and place on a cutting board. Lightly smash with the heel of your hand just to break apart the olive skin, pit the seed and flatten slightly.
- Coarsely chop or grate 3 garlic cloves once peeled.
- Mix olives and garlic into a small saucepan. Add the extra virgin olive oil and chili oil or freshly chopped chili. There are two ways to use the lemon; option one - peel the lemon in long wide stripes for greater bitterness, alternatively – squeeze in half a lemon for more sweetness and sourness.
- Place the saucepan over medium-low heat, and swirl when needed until garlic is golden around the edges. This should take around 5 to 7 minutes.
- Crumble the feta into a bowl and pour over the olive mixture. Let it sit for at least 10 minutes before serving.
- Slice the ciabatta bread into medium pieces and place directly into the oven. Bake until edges are golden, for approximately 5 minutes.
- Spoon the olive and fetta mixture over the toasted ciabatta bread and serve.
Adapted from Bon Appetit’s Marinated Olives and Feta
