Description
This Baked Olive Confit is a simple yet flavorful side dish or topping, perfect on toast or served alongside other Mediterranean dishes. With the infusion of garlic, thyme, and lemon, these olives are rich in flavor and make for an excellent appetizer or snack.
Ingredients
Scale
- 500–800 g pitted olives (black and green)
- 1 lemon, sliced
- 4 shallots, peeled and halved
- 8 garlic cloves
- 4 thyme sprigs (+ extra to serve)
- 2 cups extra virgin olive oil
- Salt, to taste
Instructions
- Preheat the oven to 160°C (320°F).
- In an ovenproof dish, combine the olives, lemon slices, shallots, garlic cloves, and thyme sprigs. Pour in the olive oil, ensuring the ingredients are fully submerged. Season generously with salt, then mix everything together using your hands or a spoon.
- Bake in the oven for 1 hour, stirring halfway through.
- After baking, separate the olive mixture from the oil. Reserve the infused oil in a jar for use in other recipes.
- Drizzle the olives with a bit of the oil they were cooked in and garnish with extra thyme.
- Serve the olives warm, either on their own or with whipped feta and ricotta, and fried bread.
Notes
- The infused olive oil can be reserved and used in other recipes, such as salad dressings or marinades.
- For added flavor, try adding a pinch of chili flakes or rosemary to the olive mixture before baking.
- These olives can be served as an appetizer, snack, or side dish alongside Mediterranean meals.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 24 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg