Baked olive confit
A tasty side dish or to even enjoy on toast.
Servings: 8
Ingredients
- 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 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.
