Feta Cheese And Marinated Greek Olives

Recipe Ingredients

		For Feta
8 oz	227g	Feta cheese - cut 1/2" thick
		Slices
4 tablespoons	60ml	Extra-virgin olive oil
		Juice of one lemon
1/2 teaspoon	2.5ml	Dried Greek oregano
		Freshly-ground black pepper - to taste
		For Marinated Olives
1/2 lb	227g / 8oz	Calamata olives - drained
1/2 lb	227g / 8oz	Cracked green olives - drained
1/4 lb	113g / 4oz	Thassos olives - drained
2 tablespoons	30ml	Dried Greek oregano
1		Aleppo pepper
		(crushed red pepper can be substituted)
		Zest and juice one lemon
2 tablespoons	30ml	Chopped fresh parsley
1 cup	237ml	Olive oil
		Freshly-ground black pepper - to taste

Recipe Instructions

For Feta: 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.

For marinated olives: 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.

This recipe yields 6 appetizer servings.

Source:
MICHAEL'S PLACE with Michael Lomonaco - Recipe courtesy of chef Jim Botsacos, Molyvos - From the TV FOOD NETWORK - (Show # ML-1C31)

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