Name: Marinated Olives and Feta recipe
Ingredients: 2 cups (about 12 oz / 340g) Mixed High-Quality Olives: A mix of colors and flavors is key for visual appeal and taste complexity. A combination of buttery, green Castelvetrano olives and rich, briny, purple Kalamata olives is classic. Ensure they are pitted for easy eating.; 8 oz (225g) Block of Feta Cheese: Crucial Tip: Use a block of feta packed in brine, not pre-crumbled feta. Block feta is creamier, less dry, and holds its shape better. Pat it dry and cut it into 1/2-inch to 3/4-inch cubes.; 1 cup Good-Quality Extra Virgin Olive Oil: The olive oil is not just a medium; it’s a primary ingredient. Use a flavorful, fruity extra virgin olive oil that you would enjoy dipping bread into on its own.; Zest of 1 Large Lemon: Use a vegetable peeler or a zester to get long strips of zest. This infuses the oil with a bright, citrusy aroma without making it overly sour.; Juice of 1/2 Lemon (about 1-2 tablespoons): For a touch of fresh acidity to balance the richness.; 3-4 cloves Garlic (thinly sliced): Slicing the garlic (rather than mincing) allows it to infuse the oil with its flavor gently without being overpowering.; 2-3 sprigs Fresh Rosemary: Adds a wonderful, piney, and robust herbal note.; 4-5 sprigs Fresh Thyme: Lends an earthy, slightly minty flavor that pairs beautifully with olives.; 1/2 teaspoon Red Pepper Flakes: For a subtle background warmth. Adjust to your preference.; Freshly Ground Black Pepper to taste.; Fresh Parsley (chopped, for garnish).

Ingredients

Scale

2 cups (about 12 oz / 340g) Mixed High-Quality Olives: A mix of colors and flavors is key for visual appeal and taste complexity. A combination of buttery, green Castelvetrano olives and rich, briny, purple Kalamata olives is classic. Ensure they are pitted for easy eating.

8 oz (225g) Block of Feta Cheese: Crucial Tip: Use a block of feta packed in brine, not pre-crumbled feta. Block feta is creamier, less dry, and holds its shape better. Pat it dry and cut it into 1/2-inch to 3/4-inch cubes.

1 cup Good-Quality Extra Virgin Olive Oil: The olive oil is not just a medium; it’s a primary ingredient. Use a flavorful, fruity extra virgin olive oil that you would enjoy dipping bread into on its own.

Zest of 1 Large Lemon: Use a vegetable peeler or a zester to get long strips of zest. This infuses the oil with a bright, citrusy aroma without making it overly sour.

Juice of 1/2 Lemon (about 1–2 tablespoons): For a touch of fresh acidity to balance the richness.

3–4 cloves Garlic (thinly sliced): Slicing the garlic (rather than mincing) allows it to infuse the oil with its flavor gently without being overpowering.

2–3 sprigs Fresh Rosemary: Adds a wonderful, piney, and robust herbal note.

4–5 sprigs Fresh Thyme: Lends an earthy, slightly minty flavor that pairs beautifully with olives.

1/2 teaspoon Red Pepper Flakes: For a subtle background warmth. Adjust to your preference.

Freshly Ground Black Pepper to taste.

Fresh Parsley (chopped, for garnish).

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Instructions

Prepare the Feta and Olives: Gently pat the block of feta dry with a paper towel and cut it into uniform cubes. Place the cubed feta and the pitted olives into a medium-sized bowl or a large, clean glass jar (a 1-quart mason jar works perfectly).

Add the Aromatics: Add the thinly sliced garlic, strips of lemon zest, fresh rosemary sprigs, fresh thyme sprigs, and red pepper flakes to the bowl with the olives and feta. Season with a few grinds of black pepper. Gently toss everything together to distribute the ingredients evenly.

Pour in the Liquids: Pour the 1 cup of extra virgin olive oil and the fresh lemon juice over the olive and feta mixture. Stir gently with a spoon to ensure everything is well-coated in the oil.

Marinate (The Most Important Step): Cover the bowl or seal the jar. For the best flavor, let the mixture marinate for at least 2-3 hours at room temperature. If you have the time, marinating it overnight in the refrigerator will result in an even deeper, more complex flavor.

Serve at Room Temperature: If you’ve refrigerated the marinade, be sure to take it out at least 30-60 minutes before serving. This allows the olive oil, which will solidify and become cloudy when cold, to return to its liquid state and for the flavors to become more pronounced.

Garnish and Enjoy: Just before serving, give the mixture a gentle stir. Transfer to a shallow serving bowl, making sure to pour all of the delicious infused oil over the top. Garnish with a sprinkle of fresh chopped parsley.

Nutrition

Serving Size: one normal portion
Calories: 150-200