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| Total: |
50 min |
| Prep: |
20 min |
| Cook: |
30 min |
| Yield: |
6 appetizer servings |
Ingredients
- 8 ounces feta cheese, cut into 1/2-inch thick slices
- 4 tablespoons extra virgin olive oil
- Juice one lemon
- 1/2 teaspoon dried Greek oregano
- Freshly ground pepper, to taste
- 1/2 pound Calamata olives, drained
- 1/2 pound cracked green olives, drained
- 1/4 pound Thassos olives, drained
- 2 tablespoons dried Greek oregano
- Pinch Aleppo pepper (crushed red pepper can be substituted)
- Zest and juice one lemon
- 2 tablespoons fresh parsley, chopped
- 1 cup olive oil
- Fresh ground pepper, to taste
Instructions
- 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.;
- 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.;
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
630 |
| Total Fat |
65 g |
| Saturated Fat |
13 g |
| Carbohydrates |
10 g |
| Dietary Fiber |
4 g |
| Sugar |
2 g |
| Protein |
7 g |
| Cholesterol |
34 mg |
| Sodium |
1355 mg |
