Recipe courtesy of Michael Lomonaco

Feta Cheese and Marinated Greek Olives

  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: 6 appetizer servings
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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


  1. 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:

  1. 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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