Marinated Cheese And Olives Recipes

MARINATED OLIVE & CHEESE RING

Steps:

• Cut cream cheese lengthwise in half; cut each half into 1/4-in. slices. On a serving plate, arrange cheeses upright in a ring, alternating cheddar and cream cheese slices. Place olives in center., In a small bowl, whisk vinegar, oil, parsley, basil and garlic until blended; drizzle over cheeses and olives. Sprinkle with pimientos. Refrigerate, covered, at least 8 hours or overnight. Serve with baguette slices.

MARINATED CHEESE AND OLIVES

Steps:

• Combine all ingredients except the rosemary with half of the bottled dressing in a large bowl; stir gently.
• Cover and chill at least 8 hours or up to 24 hours.
• Divide cheese and olives mixture into six (8-10 ounce) glass containers.
• Place 1 rosemary sprig in each container.
• Pour remaining dressing evenly into containers. Cover tightly and refrigerate up to 2 weeks.

MARINATED CHEESE AND OLIVES

Steps:

• Cube the cheese if not already done.
• Get a clean bowl and place all the ingredients in except the oil, tossing very gently, so as not to break the cheese up.
• Leave a minimum of 24 hours, stirring a couple of times gently.
• Fill the jars, top with olive oil to cover completely, using more if necessary.
• Seal, tag and label.
• Store in the fridge, good for a month as long as the cheese is topped up with oil.

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 CHEESE WITH PEPPERS AND OLIVES

Steps:

• In a large bowl, combine all ingredients. Refrigerate, covered, at least 4 hours or overnight.

MARINATED CHEESE

Steps:

• In a jar with a tight fitting lid, combine the olive oil, wine vinegar, pimento, parsley, green onion, garlic, sugar, basil, salt and pepper. Shake vigorously to blend. Set aside.
• Cut the block of Cheddar cheese in half lengthwise. Cut crosswise into 1/4 inch slices to form squares. Repeat with cream cheese. Arrange cheese squares alternately in a shallow baking dish with slices standing on edge. You can arrange in a single long row, or 2 parallel rows depending on the size of your dish. Pour the marinade from the jar over the cheese slices, cover and refrigerate for at least 6 hours, or overnight.
• To serve, remove slices to a serving platter so they are still arranged in an alternating pattern. Spoon some of the extra marinade over the cheese, and serve with crackers.

MARINATED CHEESE AND OLIVES

Steps:

• Cut the cheese and meat into 1/2 inch pieces.
• In a bowl, combine the oil, lemon juice, fennel seeds, and pepper.
• Stir in the cheese and meat mixture, and the olives.
• Cover and chill for up to 3 days stirring occasionally.
• Let stand 30 minutes at room temperature before serving.
• Serve with toothpicks.

BAKED CHEESE OLIVES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a small mixing bowl, combine cheese and butter or margarine. Stir flour and cayenne pepper into the cheese and butter mixture. Blend well. Wrap a tablespoon of dough around each green olive. Arrange the wrapped olives on a cookie sheet.
• Bake for 15 minutes, or until golden brown.

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.