This recipe for marinated olives and feta in aromatic herbs and a bit of lemon is the absolute best way to enhance their flavor. Make sure you have some slices of good bread on hand to soak up all the lovely herbs, juices, and oil.
I am in a hotel room in Nashville sipping coffee made from one of these plastic pods, which I swear I would never drink again. But it’s hot coffee and I need the caffeine to wake up a bit. My name is Eva and I have a serious weakness for coffee. Just a few minutes ago I tried to recap what happened the last couple of days, it seems like time flew by so fast. Mr. F’s birthday party was last Friday and I made this marinated olives and feta among other things. His party was really fun! Although, you can get a bit busy if you are the host. There are always glasses and bowls to refill and this is when it happened. One of the wine glasses fell into this marinated olives and feta and I had to chuck the whole thing because feeding scattered glass to your guests is never a good idea. I have to admit I was a bit crushed. The whole day I nibbled on the marinated olives and feta and had my fair share of this goodness but no one else had even a chance to try it. So you have to take my word for it, it’s a treat and you’ll love it.
The next day was all about cleaning up the house and catching up with sleep. But it’s vacation time now! Sunday we left for a road trip that led us to our first destination – Nashville. Stay tuned there are more to come.
marinated olives and feta
On Friday afternoons back in the days when I lived in Germany, I always tried to make it to a Turkish vendor who is still selling Mediterranean food at his booth. I usually bought marinated olives and feta and some pita bread for dipping. At home, I would open a bottle of red wine and start officially into the weekend.
This recipe for marinated olives and feta is very similar, although I used pitted olives just because I don’t want to deal with stones on a party and there is never a pleasant way to pull them out of your mouth. This recipe calls for lemons, it needs a little tanginess and you can use a good vinegar, but adding a little lemon flavor is the right way to go. If you are not into rosemary, a good substitute would be thyme and/or oregano or try other herbs you like.
- 1 pound mixed olives of your choice
- ½ pound feta preferably goat or sheep, cut into cubes
- 30 g / ¼ cup sun-dried tomatoes, julienne sliced
- 2 bay leaves
- 2 dried chili pods
- 1½ tablespoons dried rosemary
- zest and juice from 1 lemon
- 2 cloves garlic, peeled and cut paper thin
- 60 ml / ¼ cup extra-virgin olive oil
- salt and fresh ground pepper to taste
- Combine all ingredients in a medium bowl and mix carefully.
- Cover with plastic wrap and marinate in the refrigerator for at least 2 hours, preferably overnight.
- Serve at room temperature with pita or baguette.