Green Olives With Feta And Celery Recipes

FETA STUFFED CHICKEN WITH GREEN OLIVES

Steps:

• Oven to 350 degrees F.
• In a small bowl, mix the feta, butter, rosemary and pepper to taste together.
• Using your fingers and a spoon, push the feta mixture under the skin of the chicken parts (except the wing), being gentle to avoid ripping the skin.
• Put some stuffing under the tenderloin portion of the breast.
• Season all parts well with salt and pepper.
• Heat an oven-proof dutch oven or a very deep oven proof skillet over medium heat until it's very hot.
• Add the olive oil and sear the chicken pieces, skin side down, until the skin is golden brown, about 4 minutes per piece.
• Transfer the chicken to a plate, drain off the fat, and deglaze the pan with the wine and the broth.
• Return the chicken to the pan (skin side up), add the olives, and put the skillet in the oven.
• Bake until the juices run clear when pricked with a fork, about 40 minutes.
• Transfer the chicken and olives to a warm plate.
• Boil the juices over high heat until they reduce and thicken enough to coat the back of a spoon, about 4 minutes.
• Pour the sauce over the chicken and serve with orzo or some other small pasta shape.

FETA OLIVE SALAD

Steps:

• Place the feta in a large shallow bowl, add the onion, garlic, lemon zest, orange zest, cherry tomatoes, if using, green olives, and black olives. Toss lightly but thoroughly. Drizzle the olive oil over the salad and toss again. Add the fresh herbs, toss, and add several turns of black pepper. Arrange the lettuce leaves on 1 large or several individual plates and spoon the feta salad on top. Serve immediately.

PASTA WITH FETA AND GREEN OLIVES

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.