Marinated Greek Olives With Grape Tomatoes And Feta Cheese Recipes

Steps:

• Bring a large pot of salted water to a boil over medium heat and drop in the green beans; cook until slightly tender, but still crisp, 8 to 10 minutes. Immediately drain the green beans and plunge into ice water to stop the beans from cooking further. Drain the beans and place them in a shallow serving dish.
• Heat the olive oil in a skillet over medium heat. Cook garlic in the oil for about 30 seconds. Remove the skillet from the heat. Stir in the olives, tomatoes, vinegar, oregano, salt, and pepper. Pour mixture over green beans. Toss together until beans are evenly coated. Sprinkle feta cheese over the top and garnish with oregano sprigs. Chill at least 3 hours before serving.

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.;

Steps:

• For the Olives- Combine all ingredients in a large resealable freezer bag.
• Remove all the air you can and refrigerate for 24 hours, turning 2 or 3 times.
• For the Cheese and Tomatoes- Drizzle the feta and tomatoes with the oil and lemon juice.
• Sprinkle with the oregano and pepper, tossing well.
• Cover and let stand for 30 minutes at room temp.
• Combine the olives with the feta and tomatoes, tossing well.
• Serve.

Steps:

• Tip the olive oil and thyme into a bowl and blitz with a hand blender. Stir in the garlic, chilli and lots of black pepper (but no salt). You could add some of the oil from the tomatoes and artichokes, too.
• Cut each block of feta into 4 (or 6) and arrange in a dish or a food container with the tomatoes, artichokes and olives. Spoon over the herby oil, scatter with extra thyme and leave to marinate in the fridge overnight.

Steps:

• Combine the peppers, feta and olives in a large bowl.
• Add the olive oil and toss gently.
• Add the remaining ingredients and toss gently again.
• Adjust seasonings, cover and chill atleast 5 hours before serving.

Steps:

• Combine the peppers, feta and olives in a large bowl.
• Add the olive oil and toss gently.
• Add the remaining ingredients and toss gently again.
• Adjust seasonings, cover and chill at least 5 hours before serving.
• Serve this with toasted pita bread as an appetizer.

Steps:

• Place feta cheese in a bowl.
• In a jar with a tight fitting lid, add all the other ingredients and cap jar.
• Shake until well blended.
• Pour over feta and stir gently as not to break up cubes.
• Divide mixture between 2 half pint jars with lids.
• Store in the fridge for up to a week.
• To serve, let cheese come to room temp for about 30 minutes.
• Serve with assorted crackers, chips or crisp breads.
• Makes 2 half pint jars.
• To serve as a spread, mash cheese with some of the marinade to desired thickness.

Steps:

• In a large glass bowl stir together the dressing with parsley.
• Add in feta pieces and all remaining ingredients (except black pepper, salt and bread) toss to combine and season with black pepper------ (don't be tempted to add in more than the stated amount of dressing as the tomatoes will release more juice when chilled, you just might find your salad swimming in too much liquid!).
• Cover and refrigerate for a minimum of 3 hours or up to 6 hours.
• Serve with crust bread.

Steps:

• Mix all olives, 3/4 cup oil, 3 tablespoons lemon juice, garlic, parsley, lemon peel, 1/2 teaspoon oregano and red pepper in resealable plastic bag. Chill overnight. Place feta on platter. Drizzle with 1/4 cup oil and 3 tablespoons lemon juice. Sprinkle with 1/2 teaspoon oregano and black pepper. Chill at least 2 hours or overnight.
• Place olives and marinade in bowl. Serve olives and feta with pita bread.