Calling all olive lovers: This may just be your new favorite appetizer!
Inspired by a dish served at a WOT Event at Chef Kristen Kish’s restaurant Arlo Grey, we couldn’t resist recreating one of their delicious appetizers!
This Crushed Green Olives with Feta and Honey recipe combines the subtle flavor of Castelvetrano olives, the smokiness of charred green onions, feta, extra virgin olive oil, a little crushed red pepper, and a nice drizzle of honey… With all of these flavors coming together to create an incredibly tasty appetizer that we know you will love as much as we do.
Whether you opt for pitted or whole Castelvetrano olives, we recommend giving them a gentle crush to enhance the overall texture.
WOT we love about this recipe: It can be prepared several hours in advance and refrigerated, making it a convenient choice for entertaining. Just remember to take it out of the refrigerator at least one hour before serving!
Crushed Green Olives with Feta and Honey
Ingredients
- 10 oz Castelvetrano olives (whole or pitted) or 2 cups
- 2 whole green onions, trimmed and lightly charred
- 3 tbsp extra-virgin olive oil
- 2 tbsp red wine vinegar
- ¼ tsp red pepper flakes (optional)
- ⅓ cup crumbled feta
- drizzle of honey (approximately 1 tablespoon)
- grilled sourdough bread
Instructions
- Lightly crush or pit the olives and set them in a mixing bowl.
- Grill and char two green onions on a pan or over a grill. Set aside to cool, then finely chop and add to the mixing bowl with the crushed olives.
- Add olive oil, red wine vinegar, and red pepper flakes to the olives, giving the mixture a good toss.
- Add the crumbled feta to the olives and a good drizzle of honey over the feta. Toss to combine and place in a serving dish.
- The olives should sit at room temperature for at least an hour, or you can refrigerate them if made in the morning and remove them from the refrigerator at least one hour before serving.
- Serve with grilled sourdough bread.
Enjoy!
Making this recipe? Be sure and share it with us on the WOT Instagram or on Facebook!
All photos by Lorianne DeVita
