FETA CHEESE AND MARINATED GREEK OLIVES
Provided by Food Network
Time 50m
Yield 6 appetizer servings
Number Of Ingredients 14
Steps:
- 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.;
- 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.;
FETA AND OLIVES IN A JAR
Another idea for gift baskets, the feta is off course wonderful to add to salads!This works out much cheaper making it yourself then buying it.
Provided by PetsRus
Categories Cheese
Time 10m
Yield 1 jar
Number Of Ingredients 6
Steps:
- Dry the cheese with paper kitchen towel, cut into 1-inch cubes.
- Add to a jar, alternating with the other ingredients.
- Fill the jar with the olive oil, seal and leave for one week in a cool dark place so the flavors have time to develop.
- After opening keep the feta in the fridge.
BAKED OLIVES WITH FETA
Roast olives and cheese with garlic, fennel and chilli for an easy and delicious canapé - a tasty dinner party nibble
Provided by Jennifer Joyce
Categories Buffet, Canapes
Time 17m
Number Of Ingredients 6
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the olives and feta in a small roasting tin with the olive oil, garlic, fennel seeds and chilli flakes. Bake for 12 mins and serve warm with cocktail sticks and bread, if you like.
Nutrition Facts : Calories 146 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 1 grams carbohydrates, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 3.8 milligram of sodium
MARINATED FETA CHEESE WITH CAPERS AND OLIVES
This a very tasty appetizer, served with toasted Italian bread and chopped tomatoes. I always have a jar of this in the refrigerator for when I have unexpected guests.
Provided by queenbeatrice
Categories European
Time 15m
Yield 1 Jar, 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut feta cheese into cubes. Slice garlic. Place peppercorns and corriander seeds in a mortar and crush lightly with pestle.
- Pack the feta cubes into a large preserving jar with bay leaf, interspersing layers of cheese with garlic, crushed peppercorns and corriander, capers, olives and the fresh oregano sprigs.
- Pour enough olive oil in jar, to cover. Close tightly and leave to marinate for 2 weeks in the refrigerator.
- Lift out the feta cubes and serve on toasted bread with chopped tomatoes and a little of the flavored oil.
PASTA WITH FETA AND GREEN OLIVES
Bold, briny and tangy, this 15-minute pasta is full of personality. Olives are first slightly blistered in oil, drawing out their brininess, then crumbled feta is stirred into the pasta at the end until melty. Keep the feta chunky when breaking it apart so that the squares become soft and creamy, tasting almost baked. Castelvetrano olives are best here for their meaty texture and gentle flavor, but you can also use your preferred olive. Smash them with the flat side of a chef's knife - or even the heel of your palm in a pinch - then use your fingers to pluck the olive flesh off the pit. Any stubborn meat clinging to the pit is fair game to be eaten then and there.
Provided by Yasmin Fahr
Categories easy, weekday, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook at a gentle boil until al dente, about 2 minutes less than the package instructions.
- Meanwhile, in a saucepan or skillet, heat the oil over medium-high until shimmering. Add the olives, cooking until they start to blister in spots, 2 to 3 minutes. Remove from the heat, then add in the garlic, lemon zest and red-pepper flakes, stirring constantly for about 30 seconds, then let sit uncovered until the pasta is finished.
- Reserve 1 cup pasta water, drain the pasta, then return it to the pot over medium-low heat. Pour in the olive mixture, the lemon juice and ¾ cup pasta water, and stir well for 1 to 2 minutes until the noodles are coated in a smooth, glossy sauce, adding more water if needed. Turn off the heat, stir in the feta and let it soften and melt slightly. Finish with a grind or two of black pepper and a sprinkle of red-pepper flakes, if desired. Season to taste with salt, and serve immediately.
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