Feta Cheese And Marinated Greek Olives Recipes

GREEK MARINATED ROASTED PEPPERS, OLIVES AND FETA

Steps:

• Set oven control to broil. Place bell peppers on cookie sheet. Broil with tops about 5 inches from heat, turning occasionally, until skin is blistered and evenly browned. Place peppers in a plastic bag and close tightly. Let stand 20 minutes.
• Meanwhile, in tightly covered container, shake oil, lemon juice, parsley, onion, oregano and garlic.
• Remove skins, stems, seeds and membranes from peppers. Cut peppers into 1-inch pieces. In glass bowl or jar, place peppers, olives and cheese. Pour marinade over pepper mixture. To serve, use slotted spoon. Serve with baguette slices.

MARINATED OLIVES AND FETA CHEESE

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.

HERB-MARINATED FETA AND OLIVES

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.

MARINATED GREEK OLIVES WITH GRAPE TOMATOES AND FETA CHEESE

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.

MARINATED FETA IN THYME & CHILLI OIL

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.

MARINATED FETA WITH GREEK OLIVES APPETIZER

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.