Citrus Marinated Feta And Olives Recipes

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CITRUS MARINATED OLIVES



Citrus Marinated Olives image

Provided by Valerie Bertinelli

Categories     appetizer

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 8

1/4 cup extra-virgin olive oil
1/4 teaspoon crushed red pepper flakes
2 sprigs fresh thyme
1 clove garlic, thinly sliced
1 strip lemon zest, removed with a vegetable peeler plus 1 teaspoon lemon juice
1 strip orange zest, removed with a vegetable peeler plus 1 tablespoon orange juice
Kosher salt and freshly ground black pepper
1 cup Castelvetrano olives

Steps:

  • Heat the olive oil in a small saucepan over medium heat. Add the red pepper flakes thyme, garlic, lemon zest, orange zest, salt and pepper to taste and cook, stirring occasionally, until the garlic is pale golden, about 2 minutes. Stir in the olives and cook, stirring, until just warm, about 2 minutes. Turn off the heat. Stir in the lemon juice and orange juice and transfer to a decorative jar or serving bowl. Serve warm or at room temperature.

FETA CHEESE AND MARINATED GREEK OLIVES



Feta Cheese and Marinated Greek Olives image

Provided by Food Network

Time 50m

Yield 6 appetizer servings

Number Of Ingredients 14

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

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.;

MARINATED FETA WITH GREEK OLIVES APPETIZER



Marinated Feta with Greek Olives Appetizer image

Make and share this Marinated Feta with Greek Olives Appetizer recipe from Food.com.

Provided by Poppy

Categories     Greek

Time 10m

Yield 2-4 serving(s)

Number Of Ingredients 10

1 lb feta cheese, cut into cubes
1 cup fresh black Greek olive, pitted
2 roasted red peppers
1/2 cup olive oil
1 small red onion, diced
2 teaspoons minced garlic
1 tablespoon balsamic vinegar
2 teaspoons fresh thyme
salt & freshly ground black pepper
lemon juice

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.

HERB-MARINATED FETA AND OLIVES



Herb-Marinated Feta and Olives image

Categories     Olive     Appetizer     Vegetarian     Feta     Basil     Fall     Cilantro     Seed     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 appetizer servings

Number Of Ingredients 11

1 tablespoon whole cumin seeds
2 teaspoons whole coriander seeds
1 teaspoon dried crushed red pepper
2 garlic cloves, minced
2 teaspoons grated orange peel
1 1/2 cups extra-virgin olive oil
10 ounces assorted brine-cured green and black olives
3 tablespoons minced fresh basil
2 tablespoons minced fresh cilantro
8 ounces feta cheese, cut into 1/2-inch squares
1 French-bread baguette, sliced

Steps:

  • Combine cumin, coriander, and crushed red pepper in heavy small skillet over medium-high heat. Shake skillet gently until spices are fragrant, about 1 minute. Transfer to bowl. Add garlic, orange peel, and oil and stir to combine. Mix in olives, basil, and cilantro. Gently stir in feta. Cover and refrigerate at least 1 day. (Can be made 1 week ahead. Keep refrigerated.) Bring olive and cheese mixture to room temperature before serving.
  • Transfer mixture to bowl and place on platter. Surround with baguette slices.

CITRUS-MARINATED OLIVES WITH ROASTED PEPPERS



Citrus-Marinated Olives with Roasted Peppers image

Orange and lemon peels give marinated olives a refreshing citrus flavor.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 1h15m

Yield 16

Number Of Ingredients 12

1/4 cup olive or vegetable oil
1/4 cup balsamic vinegar
1 teaspoon grated orange peel
1 teaspoon grated lemon peel
1 tablespoon chopped fresh rosemary leaves
1 teaspoon fennel seed, crushed
1 cup drained pitted Kalamata olives
1 cup drained pitted Spanish olives
1/4 cup sliced roasted yellow bell peppers (from 12-ounce jar)
1/4 cup sliced roasted red bell peppers (from 7.25-ounce jar)
Fresh rosemary sprigs, if desired
Orange and/or lemon peel spirals or wedges, if desired

Steps:

  • Mix oil, vinegar, orange peel, lemon peel, rosemary and fennel seed in medium bowl until blended. Stir in olives. Cover and refrigerate at least 1 hour to marinate.
  • Just before serving, stir in bell peppers. Garnish with rosemary sprigs and orange spirals.

Nutrition Facts : Calories 40, Carbohydrate 1 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 300 mg

MARINATED FETA WITH HERBS AND PEPPERCORNS



Marinated Feta With Herbs and Peppercorns image

The best recipes often make a good ingredient great through minimal effort. For this easy appetizer, start with good-quality feta, preferably in brine, which is creamier than the squeaky supermarket varieties. Many commercial fetas use only cow's milk and can taste somewhat one-note, so look for one that contains both sheep's and goat's milk, which provide the cheese's signature tang. Dice the feta, toss it with preserved lemon, peppercorns and chile, and refrigerate overnight. Spoon it onto crostini, or serve it alongside eggs, fish, salad, grilled or roasted vegetables or atop a bowl of pasta.

Provided by Alexa Weibel

Categories     dinner, easy, lunch, dips and spreads, finger foods, salads and dressings, appetizer, side dish

Time 10m

Yield About 2 1/2 cups

Number Of Ingredients 8

3/4 cup extra-virgin olive oil, plus more if needed
3 tablespoons finely chopped fresh parsley
3 tablespoons finely chopped preserved lemon, or 4 strips fresh orange zest plus 1 tablespoon juice (from 1 orange)
1 red serrano chile, very thinly sliced (optional)
4 teaspoons finely chopped fresh oregano
1 tablespoon any combination of whole pink, green, white and black peppercorns, crushed or coarsely chopped
8 ounces firm Greek feta, in brine
Crostini or crackers, for serving

Steps:

  • In a medium bowl, stir together the olive oil, parsley, preserved lemon, chile, oregano and peppercorns.
  • Cut the feta into 1/2-inch cubes and add them to the olive oil mixture. Gently fold together until feta is evenly coated. Transfer to a jar or lidded container and drizzle with more olive oil, if needed to immerse the feta. Refrigerate for at least 24 hours.
  • Remove from refrigerator at least 30 minutes before serving to allow solidified olive oil to return to liquid form. Serve with crackers or crostini, or spoon on top of seared fish, grilled or roasted vegetables, pasta or salad.

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