Marinated Olives and Feta
Ever see a recipe and can’t wait to entertain so you can make it? This simple, quick recipe did that to me. The combination of briny olives and feta, with olive oil and toasted bread is the kind of recipe I can make a meal out of.
Tips:
A few red pepper flakes would be a nice pop of heat.
This can be one of those recipes that you grab that baggie of cut bread from your freezer, but the craggy edges of the French bread add texture to the dish.
Castelvetrano olives can be found in a jar, pitted, in most supermarkets or in the cheese section at the olive bar.
Marinate Olives and Feta
Recipe by Bon Appetit
PREP 5 minutes (if that)
COOK 8 minutes
INGREDIENTS
4 ounces drained Castelvetrano, Cerignola, or other unpitted green olives
3 garlic cloves
1 lemon
½ cup extra-virgin olive oil
½ teaspoon crushed red pepper flakes
3 ounces feta
Crusty bread (for serving)
INSTRUCTIONS
Preheat oven to 400°. Drain 4 oz. olives and place on a cutting board. Lightly smash with the heel of your hand just to break apart skin and flatten slightly.
Smash 3 garlic cloves and peel.
Using a vegetable peeler, remove peel from 1 lemon in long wide strips.
Cook lemon peel, olives, garlic, ½ cup oil, and ½ tsp. red pepper in a small saucepan over medium-low heat, swirling occasionally, until garlic is sizzling and golden around the edges, 5–7 minutes.
Meanwhile, crumble 3 oz. feta into a shallow serving bowl.
Pour oil mixture over feta. Let sit at least 10 minutes and up to 1 hour.
Meanwhile, tear bread into large pieces and place in oven directly on rack. Bake until craggy edges are golden, 5–8 minutes. Serve with marinated feta and olives for dipping.