Baking is an excellent way to bring out the flavour and lusciousness of the humble olive. A cast iron tapas pan is perfect for this recipe as it heats quickly and can be taken straight from the oven to the table. Cast iron also holds heat particularly well so the olives stay warm.
Serve with plenty of crusty bread on the side to soak up the seasoned olive oil.
Tapas Recipe: Baked Olives
Serves: 2 as a drinking snack
Preparation time: 5 minutes
Equipment: Oigen cast iron tapas pan
Cooking time: 10 minutes
Resting time: 5 minutes
- Green olives (enough to cover the bottom of the pan)
- Good quality olive oil
- 2-3 red hot chillies
- ½ handful of fresh rosemary
- 5-6 cloves garlic
- Pre-heat your oven to 150C.
- Put olives into the tapas pan and pour in olive oil to cover ¾ olives.
- Cut the root end off the garlic and put a slit down the skin of each clove – add to the tapas pan.
- Pluck sprigs of rosemary and put ½ into the pan (reserve the rest for garnish).
- Slice the chilies long ways so they resemble flowers and add.
- Toss the ingredients lightly and place into the oven for 10-15 minutes.
- Put tapas pan on a wooden base and let cool for 5 minutes.
- Toss lightly once more and top with fresh rosemary and serve.
- Use olives that are lightly salted, we like big green Sicilian olives for this recipe
- For an interesting twist add the zest of yuzu or lime
- For best flavour use good quality olive oil
- Use a cast iron tapas pan to bake and serve