Recipe: Marinated Olives and Feta Cheese

[Guest guest]

Bon Appétit

*Smile*

Chris

 

http://www.alittleolfactory.com

 

~~~~~~~~~~~~~

MARINATED OLIVES AND FETA CHEESE

http://www.epicurious.com/run/recipe/view?id=5875

 

Offer this with Herbed Eggplant as a first course. Icy-cold ouzo or raki is

the perfect aperitif for the meal.

 

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

 

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.

 

Serves 6.

 

Bon Appétit

January 1999

[Guest guest]

YUMMY!!!!!!!!! Bad time of nite to make me hungry........ thanks.. Chris!!!

ROFL

 

Marilyn

 

chrisziggy wrote:

 

> Bon Appétit

> *Smile*

> Chris

>

> http://www.alittleolfactory.com

>

> ~~~~~~~~~~~~~

> MARINATED OLIVES AND FETA CHEESE

> http://www.epicurious.com/run/recipe/view?id=5875

>

> Offer this with Herbed Eggplant as a first course. Icy-cold ouzo or raki is

> the perfect aperitif for the meal.

>

> 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

>

> 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.

>

> Serves 6.

>

> Bon Appétit

> January 1999

>

>

> My Pictures of Aromatic Plants and Exotic Places In Turkey

> http://members.home.net/chrisziggy1/triptoturkey.html

>

>