Baked mixed olives with sun-dried tomatoes and brine cheese

Ingredients for 3 servings:

• 100 g olives, green
• 100 g olives, black
• 60 g dried tomatoes
• 60 g feta cheese or shepherd’s cheese
• 2 garlic cloves
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 pinch of salt
• Pepper, some turners at the mill
• ½ tsp caraway powder
• some cayenne pepper
• Chili flakes, some turning at the mill
• 12 basil leaves

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

Cut the sun-dried tomatoes into small pieces and the garlic cloves into very fine dice. Pit the olives if desired. Mix the spices with the olive oil and balsamic vinegar. Mix all the solid ingredients, except the basil leaves, together and divide equally between small ovenproof bowls. Then pour over the liquid seasoning. If you don’t have such bowls, you can use a small casserole dish and serve in portions later. Preheat the oven to 180°C fan-assisted or 200°C conventional and bake the olives on the middle rack for about 15 minutes. Garnish with fresh basil after baking. Suitable as a starter or as a side dish for barbecues. Tip for better flavor and variety: Use black olives, not blackened olives! Unfortunately, this is often only noticeable in the small print on the product.