Servings:
6 appetizer servings
Ingredients
for the feta
- 4 tablespoon extra virgin olive oil
- 1 tablespoon lemon
- 1/2 teaspoon dried greek oregano
- 1/2 teaspoon ground pepper
for the marinated olives
- 4 tablespoon extra virgin olive oil
- 1 tablespoon lemon
- 1/2 teaspoon dried greek oregano
- 1/2 teaspoon ground pepper
- 1/2 pound calamata olives
- 1/4 pound cracked green olives, drained
- 1/4 pound thassos
- 2 tablespoon sliced garlic
- 1/2 teaspoon dried Greek oregano
- 1/2 pinch Aleppo Pepper
- 1 pinch lemon
- 2 tablespoon fresh chopped parsley
- 1 cup olive oil
- 1 cup Freshly ground pepper
Preparation
Baking Directions:
Directions for fetaDrizzle feta with extra virgin olive oil and lemon juice.
Sprinkle with oregano and freshly ground pepper, and allow to stand at room temperature for 30 minutes (refrigerated, you can allow feta to set overnight).
Serve feta at room temperature.
Directions for the marinated olivesCombine all ingredients in a strong resealable plastic bag.
Remove all the air from the bag prior to sealing, refrigerate, and let olives marinate overnight, turning once.
Remove contents of bag to serving bowl and serve.
To serve, place olives on small serving plates, drizzle with marinade.
Tips:
Note: Any left over hors d'oeuvre can be frozen for up to 3 weeks.
