Marinated Olives and Feta

Emily

Perfect for entertaining, these marinated olives and feta are an easy to make appetizer you just have to try.

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Prep Time 5

Cook Time 0

Marinate Time 1

Total Time 1 5

ESTIMATED COST : $5.20 or $1.30 a serve

Course Side Dish

Cuisine Western

Servings to 6 serves

Calories 155 kcal

Equipment

300 - 400 ml (10 - 13 fluid ounce) wide-mouth jar with a tight-fitting lid.

Ingredients

2 tablespoons sundried tomato oil
½ teaspoon dried Italian herbs
¼ cup extra virgin olive oil or enough to cover the feta cheese
80 grams (2.82 ounces) feta cubed – see note 1
20 pitted black olives pitted and sliced into thirds
1 tablespoon sun-dried tomatoes strips
½ teaspoon black peppercorns
1 - 2 pieces of lemon peel about 4-5 cm (1.5 – 2 inches) long
1 - 2 pieces of orange peel about 4-5 cm (1.5 – 2 inches) long

Instructions

Wash your jar in hot soapy water, rinse well and dry.
Place the sundried tomato oil and dried Italian herbs in the jar. Then add the extra virgin olive oil. Mix the oils together with a spoon.
Layer the feta, olives, sundried tomatoes, and black peppercorns in the jar.
If there are any pieces of feta, or olives sticking out of the oil, gently push them down. Alternatively you can add more oil if needed.
Seal the jar and store in the fridge for at least 24 hours before using.
To serve, remove jar from fridge and allow to come to room temperature (for about 30 to 60 minutes). (see note 2). After use, place back in fridge.

Notes

1. How to cut feta
• If using firm feta, cut it into cubes.
• If using soft feta, break it into smaller pieces as you add it to the jar. This is because it is crumbly.
2. You may find that the oil will solidify when it gets cold.

Nutrition

Serving: 1 serveCalories: 155kcalCarbohydrates: 4gProtein: 3gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 12mgSodium: 309mgPotassium: 61mgFiber: 1gSugar: 1g

Nutrition Disclosure

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