Feta cheese and marinated greek olives

Yield: 6 servings

Measure Ingredient
=== FOR FETA ===
8 ounces Feta cheese; cut 1/2" thick
4 tablespoons Extra-virgin olive oil
Juice of one lemon
½ teaspoon Dried Greek oregano
Freshly-ground black pepper; to taste
½ pounds Calamata olives; drained
½ pounds Cracked green olives; drained
¼ pounds Thassos olives; drained
2 tablespoons Dried Greek oregano
1 pinch Aleppo pepper
(crushed red pepper can be substituted)
Zest and juice one lemon
2 tablespoons Chopped fresh parsley
1 cup Olive oil
Freshly-ground black pepper; to taste

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.

Recipe Source: MICHAEL’S PLACE with Michael Lomonaco Recipe courtesy of chef Jim Botsacos, Molyvos From the TV FOOD NETWORK - (Show # ML-1C31) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...


Recipe by: Jim Botsacos

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