Marinated Feta Cheese & Olives
I feel like olives are one of the most divisive foods - you are either all about them, or don’t even want to be in the same room as these little guys. I’m all about them. I remember sitting at all of my holiday dinners as a kid and eating canned black olives off of my fingers. My grandma would buy at least three cans because she knew how much her grandkids loved them.
Olives are a healthy little snack. They are full of antioxidants, and have proven benefits for your heart health. These marinated olives and feta cheese get their goodness from a beautiful combination of seasonings - fennel, red pepper flakes and za’atar. I recently learned what za’atar was, and now want it on everything. It’s a blended seasoning of dried oregano, thyme, sumac and sesame seeds - it’s earthy, but rich. The longer you let the seasonings infuse with the oil, the more flavorful your olives and cheese will be.
If you don’t like olives, this recipe is still for you! You can omit the olives and replace with thicker chunks of cucumbers, or even grape tomatoes. Serve this cold on a crostini for a simple appetizer. You can heat up the feta cheese and make a warm cheese spread which would be superb. And, you could even give the olives and cheese a few pulses in a food processor to make a quick tapenade. Such a lovely snack. Enjoy!
Ingredients
6 ounces olives
1/3 cup oil
1/2 teaspoon fennel
1/8 teaspoon red pepper flakes
1/2 teaspoon minced garlic
1 teaspoon za’atar
2 teaspoon vinegar
Cook Time: 2 minutes
Total Time: 60 minutes
Recipe
Drain the juice from your olives and place the olives in a medium saucepan. Then, add 1/3 cup olive oil, 1/2 teaspoon fennel, 1/8 teaspoon red pepper flakes, 1/2 teaspoon minced garlic, 1 teaspoon za’atar and 2 teaspoons vinegar. Bring to a soft boil.
While that is working, break up your feta cheese onto a plate with rimmed edges, or a shallow bowl.
Once the olive oil is at a soft boil, remove from the heat and let rest for a few minutes. When it’s cooled a bit, pour the olives, and the marinade over the feta cheese. Cover and place in the refrigerator for at least an hour.
Serve!
