Marinated Olives and Feta
This is one of those recipes that the longer it marinates, the more flavorful it becomes. Serve with warm crusty bread.
- 1 bay leaf
- 8 oz. Greek feta, cut into 3/8 inch thick wedges
- 3 oz. pitted Kalamata olives
- 3 oz. Greek green olives
- Grated peel of 1 lemon
- 1/8 tsp. pepper
- 1/3 cup extra virgin olive oil
- 3 Tbsp. fresh lemon juice
Place bay leaf in bottom of a medium bowl, top with feta and olives, sprinkle with grated lemon peel and pepper and drizzle with oil and lemon juice. Cover and refrigerate for at least eight hours to allow flavors to blend.
Allow to sit at room temperature for 30 minutes before serving.
By Deeli from Richland, WA
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