A post for Lisa <3
Marinated Olive & Feta
4 ounces drained Castelvetrano, Cerignola, or other unpitted green olives
3 garlic cloves
1 lemon
½ cup extra-virgin olive oil
½ teaspoon crushed red pepper flakes
3 ounces feta
Crusty bread (for serving)
Drain olives and place on a cutting board. Lightly smash with the heel of your hand just to break apart skin and flatten slightly.
Smash 3 garlic cloves and peel.
Using a vegetable peeler, remove peel from 1 lemon in long wide strips.
Cook lemon peel, olives, garlic, oil, and red pepper in a small saucepan over medium-low heat, swirling occasionally, until garlic is sizzling and golden around the edges, 5–7 minutes.
Meanwhile, crumble feta into a shallow serving bowl.
Pour oil mixture over feta. Let sit at least 10 minutes and up to 1 hour.
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