Ingredients

Method

• 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

Ingredients

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