Feta Cheese and Marinated Greek Olives

Total Time:
50 min
Prep:
20 min
Cook:
30 min

Yield:
6 appetizer servings

Ingredients
  • For Feta:
  • 8 ounces feta cheese, cut into 1/2-inch thick slices
  • 4 tablespoons extra virgin olive oil
  • Juice one lemon
  • 1/2 teaspoon dried Greek oregano
  • Freshly ground pepper, to taste
  • For marinated olives:
  • 1/2 pound Calamata olives, drained
  • 1/2 pound cracked green olives, drained
  • 1/4 pound Thassos olives, drained
  • 2 tablespoons dried Greek oregano
  • Pinch Aleppo pepper (crushed red pepper can be substituted)
  • Zest and juice one lemon
  • 2 tablespoons fresh parsley, chopped
  • 1 cup olive oil
  • Fresh ground pepper, to taste
Directions
For Feta:

Drizzle feta with olive oil and lemon juice. Sprinkle with oregano and pepper. Cover with plastic wrap and allow to stand at room temperature for 30 minutes, or marinate in the refrigerator overnight. Serve at room temperature.

For marinated olives:

Combine all ingredients in a heavy duty resealable bag (preferably freezer bag). Remove all air from bag prior to sealing. Refrigerate and let olives marinate overnight, turning once. Remove contents of bag to serving bowl.


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