Herbmarinatedfetawitholives Recipes

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

Ingredients

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.

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

Ingredients

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

Marinated Feta image

I'm well aware that everyone knows this marinated feta recipe or does it in their own way, but that's how I cook it - it's a quick appetizer for unexpected guests that just rang a doorbell to your house. Keeps well in the refrigerator.

Provided by sono1helen

Categories Appetizers and Snacks Antipasto Recipes

Time 15m

Yield 6

Number Of Ingredients 11

Ingredients

4 black olives, finely chopped
2 fresh sage leaves, or more to taste
1 clove garlic, crushed
1 red chile pepper
1 sprig fresh rosemary, or more to taste
¼ red bell pepper, finely chopped
1 tablespoon toasted sesame-ginger seasoning (such as Victoria Gourmet ®)
1 small pepperoncini pepper, finely sliced
½ tablespoon chopped fresh oregano
14 ounces feta cheese, cubed
½ cup olive oil

Steps:

Place a layer of olives, sage, garlic, chile pepper, rosemary, bell pepper, sesame-ginger seasoning, pepperoncini pepper, and oregano into the bottom of a container. Add a layer of feta cheese. Repeat layering with remaining ingredients.
Pour olive oil into the container to cover feta mixture completely. Cover and refrigerate until serving.

Nutrition Facts : Calories 347.7 calories, Carbohydrate 5 g, Cholesterol 58.9 mg, Fat 32.6 g, Fiber 0.5 g, Protein 9.8 g, SaturatedFat 12.5 g, Sodium 867.3 mg, Sugar 3.3 g

HERB & GARLIC MARINATED FETA

Herb & Garlic Marinated Feta image

Really nice on crackers or spread on Bruschetta! Updated 27/09/2006: As pointed out by NeonPrincess, light/lite olive oil is better to use. This is what I normally use and failed to document it. Thanks!!! :-)

Provided by Delicious Bits

Categories Cheese

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

250 g danish feta cheese
1 teaspoon dried herbs (basil, oregano, parsley, thyme)
1 garlic clove, crushed
2 teaspoons lemon juice
1 teaspoon whole grain mustard
1 teaspoon basil pesto
cracked black pepper
light olive oil

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.

EASY MARINATED FETA

Easy Marinated Feta image

I always make my own marinated feta. If you like, you can also add garlic, but my family doesn't like garlic so we prefer this simple variation.

Provided by mannkochtgut

Categories Appetizers and Snacks Antipasto Recipes

Time P3DT10m

Yield 6

Number Of Ingredients 5

Ingredients

1 pound feta cheese, cubed
1 chile pepper
1 tablespoon herbes de Provence
1 pinch lemon zest
1 cup olive oil, or as needed

Steps:

Place feta cheese in a glass jar. Add chile pepper, herbes de Provence, and lemon zest. Fill jar with olive oil so feta is completely covered and seal.
Marinate in a cool place, but not in the refrigerator, for 3 to 4 days. Remove chile pepper before serving.

Nutrition Facts : Calories 519.2 calories, Carbohydrate 3.8 g, Cholesterol 66.8 mg, Fat 52 g, Fiber 0.1 g, Protein 10.8 g, SaturatedFat 16.2 g, Sodium 838.2 mg, Sugar 3.5 g

MARINATED OLIVES AND FETA CHEESE

Marinated Olives and Feta Cheese image

Categories Garlic Herb Olive Marinate No-Cook Cocktail Party Vegetarian Feta Lemon Winter Bon Appétit

Yield Serves 6

Number Of Ingredients 11

Ingredients

1 cup Kalamata olives or other brine-cured black olives
1 cup cracked green olives
1 cup extra-virgin olive oil
6 tablespoons fresh lemon juice
5 garlic cloves, thinly sliced
2 tablespoons chopped fresh parsley
2 teaspoons grated lemon peel
1 teaspoon dried oregano
1/8 teaspoon dried crushed red pepper
10 ounces feta cheese, cut into 1/2-inch-thick slices
Pita bread, cut into wedges

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.