Feta Marinated Niçoise Olives With Grilled Pitas Recipes

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MARINATED FETA THREE WAYS



Marinated Feta Three Ways image

With just a few ingredients and some hands-off time, feta cheese can be transformed into a delicious appetizer to serve with crostini or as an accompaniment to grilled vegetables and meat. We came up with a trio of super versatile flavor combinations that are all made following the same method. By marinating the feta in glass jars, you'll be able to see the colors of the aromatics, for a beautiful and delicious gift too.

Provided by Food Network Kitchen

Categories     appetizer

Time 13h

Yield 2 servings

Number Of Ingredients 21

1 cup good-quality extra-virgin olive oil
3 cloves garlic, peeled and smashed
2 sprigs fresh thyme
2 sprigs fresh oregano
1 sprig fresh rosemary
1/2 teaspoon crushed red pepper flakes
2 strips lemon zest (about 3 inches long; see Cook's Note)
1 bay leaf
8 ounces feta, drained well from brine and cut into 1/2-inch pieces
1 cup good-quality extra-virgin olive oil
4 whole chipotle chiles in adobo
3 cloves garlic, smashed
1/2 teaspoon smoked paprika
8 ounces feta, drained well from brine and cut into 1/2-inch pieces
1 cup good-quality extra-virgin olive oil
3 canned whole artichoke hearts, drained and halved
4 sun-dried tomatoes in olive oil, roughly chopped
3 cloves garlic, smashed
1/2 teaspoon crushed red pepper flakes
3 strips lemon zest (about 3 inches long; see Cook's Note)
8 ounces feta, drained well from brine and cut into 1/2-inch pieces

Steps:

  • For each of the above combinations, place all ingredients except for the feta in a small saucepan and gently heat over medium low just until tiny bubbles begin to form, 4 to 6 minutes. Remove from the heat and allow to cool completely, about 1 hour.
  • Once the infused olive oil is cool, transfer half of the aromatics from the saucepan to a 16-ounce Mason jar followed by half of the feta. Repeat layering and then carefully pour the infused olive oil into the jar. Gently press the feta down if needed to ensure it is fully submerged and seal the jar with its lid (see Cook's Note). Place the jar in the refrigerator and allow the feta to marinate for at least 12 hours and up to 5 days.
  • Remove the jar from refrigerator at least 30 minutes before serving to allow the solidified olive oil to liquify.

MARINATED FETA WITH GREEK OLIVES APPETIZER



Marinated Feta with Greek Olives Appetizer image

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

1 lb feta cheese, cut into cubes
1 cup fresh black Greek olive, pitted
2 roasted red peppers
1/2 cup olive oil
1 small red onion, diced
2 teaspoons minced garlic
1 tablespoon balsamic vinegar
2 teaspoons fresh thyme
salt & freshly ground black pepper
lemon juice

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.

FETA AND MARINATED NIçOISE OLIVES WITH GRILLED PITAS



Feta and Marinated Niçoise Olives with Grilled Pitas image

Categories     Cheese     Olive     Appetizer     Marinate     Vegetarian     Quick & Easy     Backyard BBQ     Summer     Grill     Grill/Barbecue     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8

Number Of Ingredients 13

For marinated olives
1 lemon
1 garlic clove
a 6-inch fresh rosemary sprig
two 3-inch fresh thyme sprigs
2 bay leaves (preferably Turkish)
1/4 teaspoon cracked or coarsely ground black pepper
1/3 cup extra-virgin olive oil
1 cup Niçoise olives (about 6 ounces)
two 1/2-pound pieces feta
eight to twelve 6-inch pitas
about 2 tablespoons olive oil
Accompaniment: Japanese or English cucumber spears

Steps:

  • Make marinated olives:
  • With a vegetable peeler remove 4 wide strips zest from lemon. Thinly slice garlic. Break rosemary and thyme into 1-inch pieces and halve bay leaves. In a small airtight container stir together all marinated-olive ingredients. Marinate olives, covered and chilled, at least 2 hours and up to 1 month.
  • Prepare grill.
  • Put feta on a platter and pour olives and marinade over it. Lightly brush pitas with oil and season with salt and pepper. Grill pitas on a rack set 5 to 6 inches over glowing coals about 1 minute on each side. (Alternatively, grill pitas in a hot well-seasoned ridged grill pan over moderately high heat.)
  • Serve pitas warm with feta and olives. Serve cucumber spears on the side.

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