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Organic linguine with organic olive oil, chilli, garlic and parsley sauce served with seared tuna chunks

20 minutes

Marinated olives, greek feta and sundried cherry tomato

Serves 4 to 8

Difficulty Easy

Prep Time 10 minutes

Cooking Time 5 minutes

Ingredients

400 g kalamata olives
6 cloves garlic, crushed
4 T fresh oregano
200 g feta rounds, broken into chunks
40 g sun-dried cherry tomato halves
2 cups extra virgin olive oil
150 g phyllo pastry
60 g butter, melted

Method

Preheat the oven to 200°C.
Place the olives, garlic, oregano, feta and sun-dried cherry tomato in a large jar.
Pour over the olive oil until immersed. Leave to stand to allow the flavours to infuse.
Coat large sheets of phyllo pastry with melted butter. Place on a baking tray and bake for 5 minutes, or until crisp and golden.

Cook’s tips: These marinated olives are an excellent accompaniment to pre-dinner drinks. Or arrange them in mini bowls and serve as part of an easy meze platter – include artichokes, warmed pitta bread, ready-bought Moroccan hummus and tzatziki, and good-quality olive oil.

Per serving: 1610kJ, 5.5g protein, 34.4g fat, 14.3g carbs

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Marinated olives, greek feta and sundried cherry tomato

Marinated olives, greek feta and sundried cherry tomato

Ingredients

Method