Baked Olives and Feta

5 from 3 votes

Baked olives and feta - delicious hot baked feta cheese, olives, red pepper strips, sun dried tomatoes, and herbs. Makes a great crostini topping or spread for crackers!

Prep Time5

Cook Time30

Total Time35

Course: Appetizers

Cuisine: Italian

Keyword: antipasti, appetizer, cheese, feta, gluten free, olives

Servings: servings

Calories: 331kcal

Author: Courtney O'Dell

Equipment

Cobram Estate Extra Virgin Olive Oil 100% Australia Select, First Cold Pressed, Non-GMO 375mL, Keto Friendly High in Antioxidants, Made from Australian Grown Olives
McCormick, Perfect Pinch, Italian Seasoning, 0.75oz Container (Pack of 3)
Divina Sliced Pepperoncini, 15.5 Ounce Net Weight
Mezzetta Roasted Red Bell Peppers 16 oz each (1 Item Per Order, not per case)
California Sun Dry Sun Dried Tomatoes with Herbs, Julienne Cut, Gluten Free, 8.5 Ounce Jar, Pack of 2
Sanniti Whole Castelvetrano Olives - 20.5 Ounce Jar
AQUIVER Small Ceramic Baking Dish - Black Edge Painted Square Lasagna Pans with Single Handle - Porcelain Baking & Meal Dual-Purpose Dinner Plates, Set of 4

Ingredients

12 oz castelvatrano olives 20oz jar, drained
¼ cup sun dried tomato strips
½ cup roasted red peppers rough chopped into 2" chunks (don't worry about size, just so they are in bite sized chunks)
8 oz feta cheese crumbles
½ cup pepperoncini pepper slices
2 tbsp olive oil
1 tsp Italian seasoning blend
1 tsp fresh cracked pepper
1 tsp fresh squeezed lemon juice

Instructions

Preheat oven to 350 degrees Fahrenheit.
Line a glass baking dish with parchment paper or spray nonstick spray into dish to prepare.
Layer olives, red pepper strips, pepperonicis, sun dried tomatoes, and feta.
Season generously with olive oil, herbs, and pepper.
Bake until hot and feta has browned slightly, about 30 minutes.
Serve with crusty bread, over pasta, vegetables, or fish.
Enjoy!

Nutrition