Recipe courtesy of Michael Lomonaco

Feta Cheese and Marinated Greek Olives

Name: Feta Cheese and Marinated Greek Olives
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 6 appetizer servings
Ingredients: 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; 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

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Total: 50 min

Prep: 20 min
Cook: 30 min

Yield: 6 appetizer servings

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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

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.;