Marinated Greek Olives with Grape Tomatoes and Feta Cheese
- Ready In:
- 24hrs 15mins
- Ingredients:
- 18
- Serves:
-
8
ingredients
-
For the Olives
- 226.79 g kalamata olive, drained
- 226.79 g cracked green olives, drained
- 113.39 g thassos olive, drained
- 44.37 ml oregano
- 1.23 ml crushed red pepper flakes
- 1 small red onion, sliced into thin wedges and seperated
- 2 clove garlic, minced
- 1 medium lemon, juice of
- 1 lemon, zest of
- 44.37 ml fresh parsley, chopped well
- 236.59 ml extra virgin olive oil
- 4.92 ml fresh ground black pepper
-
For the Feta and Tomatoes
- 473.18 ml washed grape tomatoes
- 340.19-453.59 g feta, cut into 1/2 inch cubes or crumbled into medium chunks
- 88.74 ml extra virgin olive oil
- 1 lemon, juice of
- 4.92 ml oregano
- 2.46 ml fresh ground black pepper
directions
- For the Olives- Combine all ingredients in a large resealable freezer bag.
- Remove all the air you can and refrigerate for 24 hours, turning 2 or 3 times.
- For the Cheese and Tomatoes- Drizzle the feta and tomatoes with the oil and lemon juice.
- Sprinkle with the oregano and pepper, tossing well.
- Cover and let stand for 30 minutes at room temp.
- Combine the olives with the feta and tomatoes, tossing well.
- Serve.
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Reviews
-
This is really a fantastic recipe, it went over really well with my visitors, had to print out an extra two copies. I marinated for 1-1/2 days and they were perfect. I really loved the lemon that came through in the flavours. I used 1lb of Feta which I crumbled and used yellow grape tomatoes. This will be a very popular recipe that I will use again and again.
RECIPE SUBMITTED BY
Diana Adcock
Geneseo, Illinois