Ingredients
Method
- Preheat the oven to 300°F / 150°C
- In a small baking tray, combine the olives and olive oil. Bake covered or uncovered for 45 minutes.
- Using a colander, separate the olives from the olive oil and store all but 1 tablespoon of olive oil in a glass jar to use at a later date. The olive oil will keep for 1 month.
- Allow the olives to slightly cool. When cool enough to handle, stuff the olives with small amounts of feta cheese. You can do this with your finger or a chopstick.
- Place the stuffed olives into a small bowl and dress with 1 tablespoon of the reserved oil, rosemary, garlic, red pepper flakes and lemon zest and juice. Mix to combine.
- Serve immediately while the olives are still warm.
Notes
One key culinary technique in this recipe is baking the olives in olive oil before stuffing them. This not only enhances their flavor by allowing them to absorb the oil but also softens their texture, making them easier to stuff with the creamy feta. The low heat also helps to infuse the olives with the aromatic qualities of rosemary and garlic, elevating the overall taste.