Marinated Olives and Feta

• 4 ounces drained Castelvetrano, Cerignola, or other unpitted green olives
• 3 garlic cloves
• 1 lemon
• ½ cup extra-virgin olive oil
• ½ teaspoon crushed red pepper flakes
• 3 ounces feta
• Crusty bread (for serving) Steps

Preheat oven to 400°. 

Drain 4 oz. olives and place on a cutting board. Lightly smash with the heel of your hand just to break apart skin and flatten slightly.

Smash 3 garlic cloves and peel.

Using a vegetable peeler, remove peel from 1 lemon in long wide strips.


Cook lemon peel, olives, garlic, ½ cup oil, and ½ tsp. red pepper in a small saucepan over medium-low heat, swirling occasionally, until garlic is sizzling and golden around the edges, 5–7 minutes.

Meanwhile, crumble 3 oz. feta into a shallow serving bowl.

Pour oil mixture over feta. Let sit at least 10 minutes and up to 1 hour.

Meanwhile, tear bread into large pieces and place in oven directly on rack. Bake until craggy edges are golden, 5–8 minutes. Serve with marinated feta and olives for dipping.

Comments:

This takes so little time to prepare and wins rave reviews every time I serve it! I've learned to double it because the recipe as written never goes far enough. I use Castelvetrano olives. I cook them with the pits intact but remove them after the olives cool to avoid jeopardizing my guests' teeth. After three repetitions making this recipe, I decided to count the olives so I know how many pits I should have! I do let the mixture cool before pouring it ver the feta. I've had no issue with the appearance (i.e. the user who reference 'oily curdled milk'). I will make this over and over!

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Wowsers! This app is incredible. The recipe is so simple but absolutely delish. I’ve made this 3 times in the last 3 months and it’s just mind blowing. I’ll be pulling this out for 2 or 3 other couples as I invite them over. I know they’ll love it and we get to eat more of it. I found that if you make extra and pull it out the next day, the lemon zest gets even softer and we totally scarfed it. I used organic feta from our amazing Italian deli in St. Pete, Mazzaro’s and their house made Italian bread. I would give this more than 5 stars if I could.