Feta Cheese Log With Kalamata Olives And Sun Dried Tomatoes Food

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MARINATED FETA WITH KALAMATA OLIVES



Marinated Feta with Kalamata Olives image

Make and share this Marinated Feta with Kalamata Olives recipe from Food.com.

Provided by evelynathens

Categories     Cheese

Time 5m

Yield 8-12 serving(s)

Number Of Ingredients 10

1 lb feta cheese, cut into large cubes
1 cup kalamata olive, pitted (not necessary but nice - leaving the pits in is more authentic - just warn guests)
2 roasted red peppers, cut into strips
1/2 cup olive oil
1 small onion, diced
2 teaspoons minced garlic
1 tablespoon balsamic vinegar
2 teaspoons fresh oregano
salt and pepper
lemon juice (always fresh!)

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.

SAVORY MEDITERRANEAN BISCUITS



Savory Mediterranean Biscuits image

The trio of kalamata olives, feta cheese and sundried tomatoes really make these savory biscuits stand out. My mom clipped this from a magazine awhile back; I think it might've been Good Housekeeping. I love the flavor of these: buttery, cheesy, slightly salty, tangy, yum! I usually just eat them by themselves but I could see them being eaten alongside a spinach salad for a light dinner, or maybe alongside a lamb or chicken entree. If you like you can substitute dried oregano for the dried basil.

Provided by Cinizini

Categories     Breads

Time 22m

Yield 20 biscuits

Number Of Ingredients 13

2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon dried basil, crushed
1/4 teaspoon salt
6 tablespoons butter or 6 tablespoons margarine
3/4 cup feta cheese, crumbled
1/4 cup kalamata olive, pitted and chopped
3 tablespoons sun-dried tomatoes packed in oil, drained and snipped
3/4 cup light cream or 3/4 cup half-and-half
1 egg yolk
1 tablespoon light cream or 1 tablespoon half-and-half
kalamata olive, whole (optional)

Steps:

  • In a medium mixing bowl, stir together the first five ingredients (flour through salt). Using a pastry blender, cut in butter or margarine until the mixture forms coarse crumbs. Next, stir in the cheese, chopped olives, and tomatoes.
  • Make a well in the center of the dry mixture and quickly pour 3/4 cup light cream or half and half over it. Stir with a fork until just moistened.
  • Turn the dough out onto a lightly floured surface. Quickly knead by gently folding and pressing the dough until it's almost smooth. This should take about 10-12 strokes. Be careful not to over-knead as the biscuits will get tough. The dough will still be pretty soft.
  • Lightly roll out dough into a 10-inch by 8-inch rectangle, about half an inch in thickness. Cut the dough into 2-inch squares.
  • Arrange biscuits 1 inch apart on an ungreased baking sheet. In a small bowl, beat egg yolk with the tablespoon of light cream or half and half, then brush the top of each biscuit with this mixture.
  • Bake in a 450 degree oven for 10 to 12 minutes or until biscuits are golden. Remove from baking sheet and serve warm with whole Kalamata olives, if you like.

COUSCOUS WITH FETA, SUN-DRIED TOMATOES AND KALAMATA OLIVES



Couscous With Feta, Sun-Dried Tomatoes and Kalamata Olives image

Pulled from Guy Fieri's recipe Recipe #510969. I made the recipe noted but wanted to share the couscous recipe with everyone. It is TDF! I used Israeli Couscous and it was divine and so pretty! It's company worthy and very easy to make.

Provided by Chicagoland Chef du

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
2 garlic cloves, minced
1/8 teaspoon red pepper flakes
4 tablespoons sun-dried tomatoes packed in oil, drained and chopped
4 tablespoons kalamata olives, rough chopped
2 1/3 cups chicken stock, can reduce to 2 1/4 for drier couscous
2 cups israeli couscous
salt, if using, I do not use
pepper, if using
1/2 lb feta cheese, crumbled

Steps:

  • In saucepan over medium heat add olive oil, when hot, add the garlic and red pepper flakes, warm through for 10 seconds. CAREFUL not to burn the garlic.
  • Add the sun-dried tomatoes and sauté 30 seconds more.
  • Add olives and chicken stock and bring to a boil.
  • Add the couscous, and simmer on lowest setting until liquid is absorbed, per package instructions. approximately 8-10 minutes.
  • Fluff with fork, and season with salt and pepper. Add in 1/2 pound feta.

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