Description
Fresh herbs and tart lemon make Marinated Olives and Feta a refreshing and flavorful summer appetizer.
Ingredients
Ingredients:
- 1 cup pitted kalamata olives, drained
- 1 cup pitted manzanilla olives stuffed with pimentos, drained
- 1 cup diced feta cheese chunks (about 4 ounces)
- 1/2 cup good quality olive oil
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- 2 tablespoons finely chopped combination of fresh herbs (such as rosemary, thyme, parsley and oregano)
For Serving:
- pita bread
- halved lemon slices
- food picks
Instructions
- Combine all ingredients in a medium mixing bowl. Stir to combine well.
- Cover and refrigerate for 1 hour, stirring every 20 minutes or so.
- Serve chilled or at room temperature with food picks and pita bread wedges. Garnish with lemon slices, if desired.
- Store in a sealed jar or container in the refrigerator for up to 2 weeks. Shake or stir well before serving. The marinade will thicken a bit so feel free to stir in a little more olive oil to thin it out, if desired.