Feta And Olives In A Jar Food

MARINATED FETA CHEESE WITH CAPERS AND OLIVES

Steps:

• Cut feta cheese into cubes. Slice garlic. Place peppercorns and corriander seeds in a mortar and crush lightly with pestle.
• Pack the feta cubes into a large preserving jar with bay leaf, interspersing layers of cheese with garlic, crushed peppercorns and corriander, capers, olives and the fresh oregano sprigs.
• Pour enough olive oil in jar, to cover. Close tightly and leave to marinate for 2 weeks in the refrigerator.
• Lift out the feta cubes and serve on toasted bread with chopped tomatoes and a little of the flavored oil.

FETA AND OLIVES IN A JAR

Steps:

• Dry the cheese with paper kitchen towel, cut into 1-inch cubes.
• Add to a jar, alternating with the other ingredients.
• Fill the jar with the olive oil, seal and leave for one week in a cool dark place so the flavors have time to develop.
• After opening keep the feta in the fridge.

MARINATED FETA WITH KALAMATA OLIVES

Steps:

• Combine the peppers, feta and olives in a large bowl.
• Add the olive oil and toss gently.
• Add the remaining ingredients and toss gently again.
• Adjust seasonings, cover and chill atleast 5 hours before serving.

GREEK FETA AND OLIVE SPREAD

Steps:

• Put everything except the olives in a food processor and blend until smooth.
• Add olives by hand. Refrigerate until ready to serve.

ARTICHOKE AND OLIVE FARRO SALAD

Steps:

• Set aside a sheet pan or a large plate. Bring a medium pot of well-salted water to a boil. Add the farro and give it a stir. Reduce the heat to medium-high and cook according to package instructions, skimming off any foam that rises, until the grains are tender and plump. Depending on the type of farro used, this can take anywhere from 15 to 45 minutes. Drain the farro and transfer to the sheet pan or plate; spread out and cool to room temperature, 10 to 15 minutes. (If the farro is left to cool in the strainer, it will keep cooking, take longer to cool and turn mushy.)
• Transfer the farro to a medium mixing bowl. Add the vinegar, oil and ½ teaspoon salt, and stir to combine. Add the olives, artichoke, feta, dill, red onion and chives, and season with black pepper to taste. Stir and taste. Add more salt, vinegar and oil, as needed.
• Serve right away or store in the fridge for up to 2 days. The farro will absorb the vinegar and oil the longer it sits. Adjust seasoning, vinegar and oil before serving.

TANGIER OLIVE JAR

Steps:

• Rinse olives and drain.
• Place olives in a jar with tight fitting lid.
• Combine other ingredients and pour over olives.
• Attach lid firmly, and shake jar lightly to coat olives.
• Refrigerate, turning jar occasionally, for 24 hours, to develop flavor.
• Use within 7 days.