It’s another dish in my Christmas sides series! This one is either a side dish, or something to accompany a cheese board. Or, if you have leftovers – you could have it on toast. It’s my baked olive confit, and it’s a tasty savoury treat.
Baked olive confit
If I could say something that I’m getting known for – it’s confit. Specifically, my garlic confit. I used it in so many recipes. And I don’t just do garlic anymore. I’ve been doing other veggies to great success.
This time, I’ve used olives. I love olives and have done them before stuffed full of goats cheese. It was so delicious! That got me thinking. I know olives are great on their own, but what else can I use them for to make them really stand out. Confit, of course! Infuse them with other flavours.
Keep the oil!
One of the best things about baked olive confit is that the oil that it’s baked in is now an infused oil. It’s become its own ingredient now! Great for salad dressings or to drizzle over roasted vegetables. I like to store the oil in a sterilised jar that sits on my counter bench. As said, it can be used in any recipe that calls of olive oil.
FAQ about baked olive confit
What can I serve it with?
Baked olive confit can be served on its own, as a side dish. Or you could serve it like how I do – with whipped ricotta and feta on toast. It’s a filling snack that is perfect for a work from home lunch. It will keep you satiated and away from the boring ham and cheese sandwiches.
How do i store it?
If you find yourself with leftovers, place the olives back into the reserved oil and store in the fridge for several weeks. The oil will harden in the fridge so it just needs to be taken out a 30 minutes prior to serving.
Can i add anything else to it?
I have made these baked olive confit with lemons, shallots, herbs and garlic but you can add or takeaway whatever you please!
If you have any questions or would like to leave a review, please do so here! I always love answering your food and recipe related questions and hearing your feedback on my recipes.
Images by Alanna Penna Photography.
Baked olive confit
- 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
- Preheat oven to 160 degrees C / 320 degrees F
- Place all ingredients into an oven proof dish and fully submerge with olive oil. Season generously with salt. Mix all the ingredients together with your hands or a spoon. Bake for 1 hour.
- Separate the olive mixture from the oil and reserve the oil in a jar to be used in any recipe that calls for olive oil. It will have a lovely olive, lemon and garlic infused flavour.
- Drizzle the olives with a little of the oil they were cooked in and an extra sprinkling of thyme. Serve while warm on their own or with some whipped feta and ricotta and fried bread.