Roasted Spiced Olives


  • green olives rinsed (a used ‘some’ – try 1/2 pound)
  • kalamata olives rinsed (amount as above; large black olives would work great here too)
  • 3 cloves garlic, crushed
  • 1 tsp ground cumin
  • 1/2 tbsp crushed chili (I tossed in some dried chili too, just for impact)
  • 3 tbsp olive oil


awaiting olive and olive oil

Place rinsed olives on a baking sheet in a 425 degree oven for 15 to 20 minutes, until they begin to get gentle crowsfeet (lovely shriveling, in other words).

Remove from oven.  Rinse again under warm water and allow to cool.

Toss olives and other ingredients in a bowl; serve.  Keep covered in the refrigerator or cold storage for several days.

Whipped Feta


  • 1/2 pound of good feta
  • 1 tbsp freshly squeezed lemon juice
  • 3 tbsp olive oil
  • 1/2 tsp fresh ground pepper


Pulse crumbled feta in food processor until a fine crumb.  Add other ingredients and process until smooth.

I am imagining how good this will taste spread on a lettuce leaf and wrapped around matchstick cut veggies.