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Roasted feta & olives

Roasted Feta Olives - Parents Canada

Salty, briny feta and olives keep well in the fridge. If you have some on hand, you’re minutes away from a warm, rustic skillet full of roasted cheese your guests will love. Douse everything in a glug of good olive oil, run it under the broiler and serve warm, straight from the skillet, with pita bread or chips, crusty baguette or crackers.

Roasted feta olives - roasted feta & olives


feta (a slab, or in chunks)
good-quality olives
chopped fresh rosemary or thyme
grated orange or lemon zest
extra-virgin olive oil
pinch of red chili flakes or freshly ground black pepper


Preheat the broiler to medium-high.

Put a slab or chunks of feta into a small cast iron skillet, and surround it with olives. Scatter with chopped fresh rosemary or thyme and a bit of grated lemon or orange zest. Drizzle with olive oil and sprinkle with chili flakes or black pepper. Broil for a few minutes, until the feta is starting to melt and the olives are warm and beginning to blister.

Serve warm, with pitas, crusty bread or crackers. (Don’t forget a small dish for the olive pits.) Serves a crowd.


Originally published in ParentsCanada magazine, November/December 2015.

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