Marinated Feta And Olives

Marinated Feta And Olives

Marinated Feta And Olives

Recipe By: Jeanne Kelley
Published in: Blue Eggs and Yellow Tomatoes

1 tablespoon cumin seeds
2 teaspoon fennel seeds
1 teaspoon red pepper flakes
3 clove garlic -- minced
2 teaspoon orange or lemon zest
1 3/4 cup extra virgin olive oil (recipe say 1 1/2 to 2 Cups)
2 cup Greek olives -- mixed, rinsed and drained
8 ounce feta cheese -- but into 1/2 inch cubes
1/2 cup fresh herbs -- mixed (such as basil, cilantro, oregano and
parsley)
1 baguette -- sliced

Place the cumin seeds, fennel seeds, and red pepper flakes in a small
skillet set over med. high heat. Shake the skillet gently until the spices
are fragrant, about 1 minute. Transfer to a medium sized bowl. Add the
garlic, orange zest, and 1 1/2 cups olive oil and stir to combine. Mix in
the olives. Gently stir in the feta. If necessary, add additional oil to
cover the olives and cheese. Cover with plastic wrap and refrigerate for 3
days and up to 1 week. Return olives to room temperature. Stir in the
herbs. Sere with baguette slices.

You can often find 10 ounce packages of Greek over medley in the
refrigerated section of Trader Joe's or at a green or Middle Eastern
Market.

Recipe Notes
The author says:
I feature this dish at all of my big parties since I can make a double
or triple batch and make it a week ahead - it is great as part of a
buffet. I've been known to make a complete supper of this easy
appetizer with a handful of fresh picked greens alongside. You can
experiment with different herbs, coming up with a combo that pleases
your palate.


http :// www .terrypogue,com /Terry

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