Feta Cheese And Marinated Greek Olives
* exported from bigoven * 
 
 
recipe by :jim botsacos 
serving size :6 
cuisine : 
main ingred. : 
categories :appetizers * greek 
 
amount measure ingredient -- preparation method 
  --------------------------------
  for feta ==
8 oz.  feta cheese --cut 1/2" thick
slice 
4 Tbsp  extra-virgin olive oil
  juice of one lemon
1/2 tsp  dried greek oregano
  freshlyground black pepper --to taste
  for marinated olives ==
1/2 lb.  calamata olives --drained
1/2 lb.  cracked green olives --drained
1/4 lb.  thassos olives --drained
2 Tbsp  dried greek oregano
1 pinch  aleppo pepper
  crushed red pepper can be substituted
  zest and juice one lemon
2 Tbsp  chopped fresh parsley
1 cup  olive oil
  freshlyground black pepper --to taste
 
for feta: 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. for marinated olives: 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. this recipe yields 6 appetizer servings. 
 
recipe source: michaels place with michael lomonaco 
formatted for mastercook by joe comiskey, jpmd...@prodigy.com 
 
 
-- 
(ID: 5514) Mirror: rec.food.recipes: Tue, Oct 26, 2004


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