Herb Marinated Feta And Olives Recipes

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FETA CHEESE AND MARINATED GREEK OLIVES

Provided by Food Network

Time 50m

Yield 6 appetizer servings

Number Of Ingredients 14



Feta Cheese and Marinated Greek Olives image

Steps:

  • Drizzle feta with olive oil and lemon juice. Sprinkle with oregano and pepper. Cover with plastic wrap and allow to stand at room temperature for 30 minutes, or marinate in the refrigerator overnight. Serve at room temperature.;
  • Combine all ingredients in a heavy duty resealable bag (preferably freezer bag). Remove all air from bag prior to sealing. Refrigerate and let olives marinate overnight, turning once. Remove contents of bag to serving bowl.;

8 ounces feta cheese, cut into 1/2-inch thick slices
4 tablespoons extra virgin olive oil
Juice one lemon
1/2 teaspoon dried Greek oregano
Freshly ground pepper, to taste
1/2 pound Calamata olives, drained
1/2 pound cracked green olives, drained
1/4 pound Thassos olives, drained
2 tablespoons dried Greek oregano
Pinch Aleppo pepper (crushed red pepper can be substituted)
Zest and juice one lemon
2 tablespoons fresh parsley, chopped
1 cup olive oil
Fresh ground pepper, to taste

HERB-MARINATED FETA AND OLIVES

Categories     Olive     Appetizer     Vegetarian     Feta     Basil     Fall     Cilantro     Seed     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 appetizer servings

Number Of Ingredients 11



Herb-Marinated Feta and Olives image

Steps:

  • Combine cumin, coriander, and crushed red pepper in heavy small skillet over medium-high heat. Shake skillet gently until spices are fragrant, about 1 minute. Transfer to bowl. Add garlic, orange peel, and oil and stir to combine. Mix in olives, basil, and cilantro. Gently stir in feta. Cover and refrigerate at least 1 day. (Can be made 1 week ahead. Keep refrigerated.) Bring olive and cheese mixture to room temperature before serving.
  • Transfer mixture to bowl and place on platter. Surround with baguette slices.

1 tablespoon whole cumin seeds
2 teaspoons whole coriander seeds
1 teaspoon dried crushed red pepper
2 garlic cloves, minced
2 teaspoons grated orange peel
1 1/2 cups extra-virgin olive oil
10 ounces assorted brine-cured green and black olives
3 tablespoons minced fresh basil
2 tablespoons minced fresh cilantro
8 ounces feta cheese, cut into 1/2-inch squares
1 French-bread baguette, sliced

HERB & GARLIC MARINATED FETA

Really nice on crackers or spread on Bruschetta! Updated 27/09/2006: As pointed out by NeonPrincess, light/lite olive oil is better to use. This is what I normally use and failed to document it. Thanks!!! :-)

Provided by Delicious Bits

Categories     Cheese

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8



Herb & Garlic Marinated Feta image

Steps:

  • Mix into a jar with a good seal (eg. approx 200g glass coffee jar) 1/2 cup of oil and all other ingredients, except Feta Cheese.
  • Cut Feta into approximately 2cm cubes. Add cubes to jar, a few at a time and then swirl oil to coat cheese.
  • When as much cheese is in jar that will fit, cap jar and invert a few times to coat cheese thoroughly, then top up with more oil til all cheese is coated. Invert jar a few more times and refrigerate.
  • The Olive Oil will solidify when refrigerated. Use in salads or serve at room temperature with crusty bread. Reserve marinated oil to use in dressings.
  • Marinate for at least 24 hours, will keep in refrigerator for up to 2 months.

250 g danish feta cheese
1 teaspoon dried herbs (basil, oregano, parsley, thyme)
1 garlic clove, crushed
2 teaspoons lemon juice
1 teaspoon whole grain mustard
1 teaspoon basil pesto
cracked black pepper
light olive oil

MARINATED FETA

This is a great recipe for marinated feta. Try to chop the red bell pepper and the olives as small as possible. Together with the green herbs the feta looks really colourful and tastes delicious. The recipe is adapted from a Swiss cooking magazine called 'Le Menu' (September 05). I changed the oil as I prefer olive oil to rapeseed oil. But feel free to use rapeseed oil if desired. The stated amount serves six as an appetizer. Marinating time of 24 hours is included in the cooking time.

Provided by tigerduck

Categories     Cheese

Time P1DT10m

Yield 6 serving(s)

Number Of Ingredients 9



Marinated Feta image

Steps:

  • Mix all the ingredients for the marinade.
  • Put cubed feta and marinade into a shallow plastic container with a tight fitting lid. Cover with the lid and marinate in the fridge for 24 hours or more. Turn the container lid-side down after a few hours to make sure the feta gets marinated evenly. You may want to turn your container a few times. (The olive oil may thicken in the fridge, but turn into liquid again at room temperature).
  • SERVE:You may want to stick a toothpick into every feta cube or just serve it as it is. Serve with (toasted) slices of baguette.

Nutrition Facts : Calories 835.1, Fat 35.7, SaturatedFat 13.4, Cholesterol 59.4, Sodium 1643.1, Carbohydrate 99.9, Fiber 4.4, Sugar 7.3, Protein 29.7

1 garlic clove, crushed
1 tablespoon finely chopped rosemary
1/2 tablespoon finely chopped thyme leaves
1/2 tablespoon finely chopped oregano leaves
1/4 red bell pepper, very finely chopped
4 black olives, very finely chopped
1/2 cup olive oil (or rapeseed oil)
400 g feta, cubed
1 baguette, sliced and toasted if desired

HERB-MARINATED FETA WITH OLIVES

Try this delicious, fresh tasting appetizer and enjoy with friends and a nice glass of wine...Make at least one day in advance of serving.

Provided by CaliforniaJan

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11



Herb-Marinated Feta With Olives image

Steps:

  • Combine cumin, coriander, and red pepper in a small skillet over medium heat. Warm gently until spices are fragrant, about 1 minute. Transfer to bowl and stir in remaining ingredients. Cover and refrigerate at least one day, up to one week. Bring to room temperature before serving on baguette slices.

Nutrition Facts : Calories 1078.8, Fat 84.2, SaturatedFat 19.1, Cholesterol 53.5, Sodium 1366.2, Carbohydrate 63.4, Fiber 4.2, Sugar 2.9, Protein 19.1

1 tablespoon whole cumin seed
2 teaspoons whole coriander seeds
1 teaspoon crushed red pepper flakes
2 garlic cloves, minced
2 teaspoons orange zest
1 1/4 cups extra virgin olive oil
10 ounces brine-cured black olives, pitted and halved lengthwise
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh cilantro
8 ounces feta cheese, diced
1 French baguette, sliced

MARINATED FETA WITH HERBS AND PEPPERCORNS

The best recipes often make a good ingredient great through minimal effort. For this easy appetizer, start with good-quality feta, preferably in brine, which is creamier than the squeaky supermarket varieties. Many commercial fetas use only cow's milk and can taste somewhat one-note, so look for one that contains both sheep's and goat's milk, which provide the cheese's signature tang. Dice the feta, toss it with preserved lemon, peppercorns and chile, and refrigerate overnight. Spoon it onto crostini, or serve it alongside eggs, fish, salad, grilled or roasted vegetables or atop a bowl of pasta.

Provided by Alexa Weibel

Categories     dinner, easy, lunch, dips and spreads, finger foods, salads and dressings, appetizer, side dish

Time 10m

Yield About 2 1/2 cups

Number Of Ingredients 8



Marinated Feta With Herbs and Peppercorns image

Steps:

  • In a medium bowl, stir together the olive oil, parsley, preserved lemon, chile, oregano and peppercorns.
  • Cut the feta into 1/2-inch cubes and add them to the olive oil mixture. Gently fold together until feta is evenly coated. Transfer to a jar or lidded container and drizzle with more olive oil, if needed to immerse the feta. Refrigerate for at least 24 hours.
  • Remove from refrigerator at least 30 minutes before serving to allow solidified olive oil to return to liquid form. Serve with crackers or crostini, or spoon on top of seared fish, grilled or roasted vegetables, pasta or salad.

3/4 cup extra-virgin olive oil, plus more if needed
3 tablespoons finely chopped fresh parsley
3 tablespoons finely chopped preserved lemon, or 4 strips fresh orange zest plus 1 tablespoon juice (from 1 orange)
1 red serrano chile, very thinly sliced (optional)
4 teaspoons finely chopped fresh oregano
1 tablespoon any combination of whole pink, green, white and black peppercorns, crushed or coarsely chopped
8 ounces firm Greek feta, in brine
Crostini or crackers, for serving

HERB MARINATED FETA

From the Weekend magazine, Foodcourt column. Did you know that although feta cheese is a good source of calcium, it is very high in sodium content. People with high blood pressure should NOT consume too much of it. A good idea would be to soak the feta cheese in cold water to remove some of the salt from it. Feta cheese also contains high quality protein and a good amount of Niacin(Vitamin B12, if my BIOLOGY is still in my head!) and other B Group vitamins that boost healthy nerves.

Provided by Charishma_Ramchanda

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7



Herb Marinated Feta image

Steps:

  • Drain the feta cheese completely.
  • Cut into cubes.
  • Sprinkle coarsely pounded pepper over it.
  • Place cheese in a jar.
  • Add remaining ingredients.
  • Pour olive oil over it to cover the cheese completely.
  • Cover with an airtight cap lid.
  • Gently shake the jar.
  • Refrigerate for 5 days before serving.

Nutrition Facts : Calories 255, Fat 16.6, SaturatedFat 11.3, Cholesterol 66.8, Sodium 987, Carbohydrate 15.6, Fiber 2.4, Sugar 10.4, Protein 13.4

300 g feta cheese
1 teaspoon coarsely pounded black pepper
2 cloves garlic, peeled and chopped
1/2 cup sun-dried tomato
3 sprigs fresh rosemary
8 round red chilies, chopped
extra virgin olive oil

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