WARM MARINATED OLIVES
Steps:
- Drain the green and black olives from the brine or oil that they're packed in and place them in a medium bowl. Add the orange zest, garlic, fennel seeds, thyme leaves, red pepper flakes, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Pour the olive oil over the mixture, add the thyme sprigs and toss to combine.
- Transfer the mixture, including the olive oil, to a medium (10-inch) sauté pan. Heat over medium heat until the oil begins to sizzle. Lower the heat and sauté for 4 to 5 minutes, stirring occasionally, until the olives and garlic are heated through and fragrant. Serve warm right from the pan or transfer to a serving dish. Offer a small dish for the pits.
MARINATED FETA WITH HERBS AND PEPPERCORNS
The best recipes often make a good ingredient great through minimal effort. For this easy appetizer, start with good-quality feta, preferably in brine, which is creamier than the squeaky supermarket varieties. Many commercial fetas use only cow's milk and can taste somewhat one-note, so look for one that contains both sheep's and goat's milk, which provide the cheese's signature tang. Dice the feta, toss it with preserved lemon, peppercorns and chile, and refrigerate overnight. Spoon it onto crostini, or serve it alongside eggs, fish, salad, grilled or roasted vegetables or atop a bowl of pasta.
Provided by Alexa Weibel
Categories dinner, easy, lunch, dips and spreads, finger foods, salads and dressings, appetizer, side dish
Time 10m
Yield About 2 1/2 cups
Number Of Ingredients 8
Steps:
- In a medium bowl, stir together the olive oil, parsley, preserved lemon, chile, oregano and peppercorns.
- Cut the feta into 1/2-inch cubes and add them to the olive oil mixture. Gently fold together until feta is evenly coated. Transfer to a jar or lidded container and drizzle with more olive oil, if needed to immerse the feta. Refrigerate for at least 24 hours.
- Remove from refrigerator at least 30 minutes before serving to allow solidified olive oil to return to liquid form. Serve with crackers or crostini, or spoon on top of seared fish, grilled or roasted vegetables, pasta or salad.
MARINATED GREEK FETA
I found this simple, super-quick-to-make recipe for Marinated Greek Feta in the November 2005 issue of the Australian magazine 'Super Food Ideas'. It was one of several recipes for entertaining guests with a Greek banquet. I have posted it for the 2005 Zaar World Tour. The preparation time does not include the overnight chilling time.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 5m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Cut the feta cheese into 2cm cubes and place them in a shallow, ceramic dish. Combine the oil, pepper, oregano and bay leaf in a jug, pour this over the feta and cover and refrigerate overnight (or longer if time permits).
- Serve the feta on a mezze platter with olives, skordalia (recipe posted separately) and crusty bread.
- Note: Refrigeration makes oil "cloudy". If you remove the marinated feta from the refrigerator 1 hour before serving, the "cloudiness" will disperse, and the oil will be clear.
MARINATED FETA
This is a great recipe for marinated feta. Try to chop the red bell pepper and the olives as small as possible. Together with the green herbs the feta looks really colourful and tastes delicious. The recipe is adapted from a Swiss cooking magazine called 'Le Menu' (September 05). I changed the oil as I prefer olive oil to rapeseed oil. But feel free to use rapeseed oil if desired. The stated amount serves six as an appetizer. Marinating time of 24 hours is included in the cooking time.
Provided by tigerduck
Categories Cheese
Time P1DT10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix all the ingredients for the marinade.
- Put cubed feta and marinade into a shallow plastic container with a tight fitting lid. Cover with the lid and marinate in the fridge for 24 hours or more. Turn the container lid-side down after a few hours to make sure the feta gets marinated evenly. You may want to turn your container a few times. (The olive oil may thicken in the fridge, but turn into liquid again at room temperature).
- SERVE:You may want to stick a toothpick into every feta cube or just serve it as it is. Serve with (toasted) slices of baguette.
MARINATED FETA CHEESE WITH CAPERS AND OLIVES
This a very tasty appetizer, served with toasted Italian bread and chopped tomatoes. I always have a jar of this in the refrigerator for when I have unexpected guests.
Provided by queenbeatrice
Categories European
Time 15m
Yield 1 Jar, 6 serving(s)
Number Of Ingredients 11
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.
MARINATED FETA WITH GREEK OLIVES APPETIZER
Make and share this Marinated Feta with Greek Olives Appetizer recipe from Food.com.
Provided by Poppy
Categories Greek
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 10
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 at least 5 hours before serving.
- Serve this with toasted pita bread as an appetizer.
MARINATED FETA WITH KALAMATA OLIVES
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
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.
FETA CHEESE AND MARINATED GREEK OLIVES
Provided by Food Network
Time 50m
Yield 6 appetizer servings
Number Of Ingredients 14
Steps:
- 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.;
MARINATED FETA WITH OLIVES AND ROASTED RED PEPPER
Time 5h5m
Yield 8
Number Of Ingredients 12
Steps:
- Mix everything and let marinate in the fridge for up to 5 hours.
MARINATED OLIVES AND FETA
Steps:
- Cut the feta cheese block into cubes. Alternatively, you may also opt for a large crumble if you prefer. Set aside.
- Squeeze lemons. Set the juice aside.
- Finely chop the rosemary. Set aside.
- Combine cubed feta cheese, olives, olive oil, lemon juice, red pepper flakes, oregano, rosemary, salt, and ground pepper in a mixing bowl. Toss well.
- Serve and enjoy.
Nutrition Facts : Calories 146 kcal, Carbohydrate 2 g, Protein 5 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 29 mg, Sodium 643 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 7 g, ServingSize 1 serving
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- MARINATED FETA: add the cubed feta, rosemary spring, thyme, oregano, and red pepper flakes to a glass storage container (one that has a tight-fitting lid) then pour the olive oil over the top. You might need additional olive oil to cover the feta completely, it just depends on the size of your container. Cover the container with the lid and allow the feta to sit in the refrigerator for 1-14 days. Be sure to allow the marinated feta to come to room temperature for 30 minutes - 2 hours so the oil liquifies before you remove the feta.
- VINAIGRETTE: Add the ingredients for the vinaigrette in a glass jar (one that had a lid.) Screw on the cap and give it a good shake. Taste and adjust with additional seasonings as desired.
- SALAD: When ready to serve, add all the ingredients for the salad, along with the drained marinated feta to a large bowl. Drizzle half the dressing and toss the salad. Taste and adjust with additional dressing as desired. Allow the salad to sit for 10 minutes before serving.
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4.5/5 (56)Estimated Reading Time 4 minsServings 2
- Preheat oven to 400°. Drain 4 oz. olives and place on a cutting board. Lightly smash with the heel of your hand just to break apart skin and flatten slightly.
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MARINATED FETA RECIPE | MYRECIPES
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5/5 (1)Author MelanietServings 6Total Time 8 hrs 20 mins
- Combine first 7 ingredients in a medium microwave-safe bowl. Microwave on HIGH for 1 minute. Let stand 10 minutes.
- Cut feta block into 16 (1/2-inch) cubes. Gently stir cheese into oil mixture. Cover and refrigerate 8 hours or overnight. Drain (reserve oil for a delicious homemade salad dressing) and serve.
MARINATED FETA (QUICK + SIMPLE APPETIZER!) - WELL …
From wellseasonedstudio.com
Ratings 1Servings 6Cuisine AmericanCategory Appetizer
- Place feta in a large shallow bowl. Drizzle olive oil on top and around feta. Add bay leaf to the bowl.
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From insanelygoodrecipes.com
5/5 (3)Published 2021-07-01Category Appetizers, Recipe Roundup
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- Greek Layer Dip. Dips make great apps. Not only can you make up a giant bowl with very little effort, they’re also guaranteed party pleasers. They’re ideal for game days and backyard BBQs.
- Feta and Greek Yogurt Pita Appetizer. This fun appetizer is what happens when two great cuisines collide and Greek pita meets Italian pizza. Soft, floury pitas are topped with a creamy mix of feta and yogurt.
- Greek Stuffed Cucumber Bites. If you’re looking for a light, low-carb appetizer that delivers both taste and healthy goodness, look no further! These cucumber bites are a refreshing taste of summer that’s ready in just 15 minutes.
- Greek Salad Skewers. Salad skewers are what I make for summer dinner parties when I want it to look like I’ve labored over dinner (when I actually sat around all afternoon watching daytime repeats).
- Greek Bruschetta. Bruschetta is an Italian favorite, but it gets a Greek spin here. The essential elements are the same – crusty bread, tomato-based topping – but there’s a definite Greek influence with hummus, tzatziki, and feta.
- Greek Puff Pastry Appetizers With Kalamata Olives. These pillowy parcels are fluffy, buttery bits of yum. Filled with a mixture of kalamata olives, red bell pepper, fresh oregano, feta, and spinach, they’re not just irresistible, they’re also packed with healthy antioxidants.
- Greek Meatballs. Bursting with big, bold flavors, these are not your average meatballs. Ground lamb is seasoned with lemon zest, oregano, and feta before being rolled into a ball and flash-fried until golden.
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GREEK FETA IN A HOMEMADE MARINADE BY GREEK GOES KETO
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- Rinse and pat dry the fresh rosemary sprigs. Take one, remove the stem and finely chop the leaves.
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- In a small saucepan over medium high heat, combine the olive oil, whole garlic cloves, crushed red pepper flakes, sliced shallot and thyme. Cook until the garlic starts to sizzle, about 1-2 minutes, then reduce heat to low and continue to cook for 20 minutes. Remove pan from heat, add the crushed olives and lemon zest and let steep for 1 hour. Pour oil over the feta at least 20 minutes before serving. (can be combined to marinate for up to 48 hours)
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- In a food processor, add the block of feta (broken up into pieces so it will fit), greek yogurt, garlic, and lemon zest.
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