Herb Marinated Feta With Olives Recipes

HERB MARINATED FETA

Steps:

• In a small sauce pot combine the olive oil, the fresh herbs, the lemon peel and the peppercorns. Crush your dried hot pepper so that some of the seeds are exposed and add the hot pepper and seeds to the olive oil mixture as well.
• Heat over medium heat until the oil starts to sizzle. Remove from the heat and pour all of the contents of your pot into a glass measuring cup or a bowl to cool.
• Meanwhile, cut your feta into cubes, approximately the size of playing dice.
• Choose a jar which is large enough to hold all of the feta and the olive oil and herb mixture.
• Once the olive oil has cooled, add half your cubed feta to the jar and add in the herbs, peppercorns, lemon peel and hot pepper. Add the rest of the feta and then pour in the olive oil. Your feta should all be covered by oil. If it is not, simply top up your jar with some extra olive oil.
• Cover your jar or bowl well and place in the refrigerator. Your marinated feta is best either a few hours later, or the next day.
• Enjoy!

LEMON-HERB MARINATED FETA

Steps:

• In pint-sized glass jar, arrange herbs, lemon, peppercorns and pepper flakes. Top with cheese. Pour olive oil over cheese mixture; cover and refrigerate 3 days. Serve with toasts. Any leftover cheese mixture can be covered and refrigerated up to 4 days longer.
• At least 1 1/2 hours before serving, make the toasts. Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray. Bake French bread 24 to 26 minutes or until browned. Cool completely, at least 30 minutes. Cut into 1/2-inch slices. Brush slices on both sides with melted butter. Return to pan; bake 10 to 15 minutes, turning once, until light golden brown.

FETA WITH OLIVE OIL AND HERBS

Steps:

• Gather the ingredients.
• Place feta on a medium-sized plate or serving platter. Drizzle olive oil over the top.
• Sprinkle the herbs and red pepper flakes on the feta.
• If you use fresh herbs, you can garnish the plate with leftover sprigs of herbs. Serve with a sliced baguette or crackers.

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.

FETA CHEESE AND MARINATED GREEK OLIVES

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 HERBS AND PEPPERCORNS

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.

HERB-MARINATED FETA WITH OLIVES

Steps:

• Combine cumin, coriander, and red pepper in a small skillet over medium heat. Warm gently until spices are fragrant, about 1 minute. Transfer to bowl and stir in remaining ingredients. Cover and refrigerate at least one day, up to one week. Bring to room temperature before serving on baguette slices.

HERB & GARLIC MARINATED FETA

Steps:

• Mix into a jar with a good seal (eg. approx 200g glass coffee jar) 1/2 cup of oil and all other ingredients, except Feta Cheese.
• Cut Feta into approximately 2cm cubes. Add cubes to jar, a few at a time and then swirl oil to coat cheese.
• When as much cheese is in jar that will fit, cap jar and invert a few times to coat cheese thoroughly, then top up with more oil til all cheese is coated. Invert jar a few more times and refrigerate.
• The Olive Oil will solidify when refrigerated. Use in salads or serve at room temperature with crusty bread. Reserve marinated oil to use in dressings.
• Marinate for at least 24 hours, will keep in refrigerator for up to 2 months.

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.