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Recipe courtesy of Michael Lomonaco

Show: Michael's Place

Episode: Mediterranean

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Total:: 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.;

My Private Notes

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