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Herbed Olives with Tomatoes and Feta

Tuesday, November 22, 2011

Having made this a few times now, I’m officially changing the cheese that I use from mozzarella to feta. If you like mozzarella more, make it, but the tang  and texture of the feta suits me more!

  • 4 cups olives (use a variety — whatever kinds you like)
  • 1-1/2 teaspoons minced garlic
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • black pepper
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons olive oil
  • cherry tomatoes (or 1/2″ chunks of ripe tomato)
  • 1 lb feta (cut into 1/2″ cubes OR 1 lb fresh mozzarella (either small balls or cut into 1/2″ pieces)

Mix all ingredients except tomatoes and cheese and let sit (for an hour at room temperature or up to two days refrigerated — if refrigerated, bring to room temperature for one hour before continuing). Add tomatoes and cheese and toss.

Arrange on deep plate or dish. Garnish with a sprig of fresh thyme or rosemary.

NOTES:

  • It’s easier to cut the feta into cubes if you put it in the freezer for 10 minutes
  • Olives with pits are fine, but warn your guests
  • Serve with thinly sliced bread or crackers
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2 Comments leave one →
  1. Wednesday, November 23, 2011 1:25 pm

    Hmmm… I have feta in the fridge. That sounds at least as good!

  2. Monday, November 28, 2011 9:15 am

    I made it with the feta. It was VERY popular with my family. People asked for the recipe.

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