Marinated Feta Cheese With Orange Green Olives And Garlic Recipes

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WARM MARINATED OLIVES

Provided by Ina Garten

Categories     appetizer

Time 20m

Yield 10 servings

Number Of Ingredients 10



Warm Marinated Olives image

Steps:

  • Drain the green and black olives from the brine or oil that they're packed in and place them in a medium bowl. Add the orange zest, garlic, fennel seeds, thyme leaves, red pepper flakes, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Pour the olive oil over the mixture, add the thyme sprigs and toss to combine.
  • Transfer the mixture, including the olive oil, to a medium (10-inch) sauté pan. Heat over medium heat until the oil begins to sizzle. Lower the heat and sauté for 4 to 5 minutes, stirring occasionally, until the olives and garlic are heated through and fragrant. Serve warm right from the pan or transfer to a serving dish. Offer a small dish for the pits.

2 cups large green olives with pits, such as Cerignola (11 ounces)
2 cups large black olives with pits, such as Kalamata (11 ounces)
Zest of 1 orange, peeled in large strips
4 large garlic cloves, smashed
2 teaspoons whole fennel seeds
2 teaspoons chopped fresh thyme leaves
3/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
2/3 cup good olive oil
4 sprigs fresh thyme

MARINATED FETA THREE WAYS

With just a few ingredients and some hands-off time, feta cheese can be transformed into a delicious appetizer to serve with crostini or as an accompaniment to grilled vegetables and meat. We came up with a trio of super versatile flavor combinations that are all made following the same method. By marinating the feta in glass jars, you'll be able to see the colors of the aromatics, for a beautiful and delicious gift too.

Provided by Food Network Kitchen

Categories     appetizer

Time 13h

Yield 2 servings

Number Of Ingredients 21



Marinated Feta Three Ways image

Steps:

  • For each of the above combinations, place all ingredients except for the feta in a small saucepan and gently heat over medium low just until tiny bubbles begin to form, 4 to 6 minutes. Remove from the heat and allow to cool completely, about 1 hour.
  • Once the infused olive oil is cool, transfer half of the aromatics from the saucepan to a 16-ounce Mason jar followed by half of the feta. Repeat layering and then carefully pour the infused olive oil into the jar. Gently press the feta down if needed to ensure it is fully submerged and seal the jar with its lid (see Cook's Note). Place the jar in the refrigerator and allow the feta to marinate for at least 12 hours and up to 5 days.
  • Remove the jar from refrigerator at least 30 minutes before serving to allow the solidified olive oil to liquify.

1 cup good-quality extra-virgin olive oil
3 cloves garlic, peeled and smashed
2 sprigs fresh thyme
2 sprigs fresh oregano
1 sprig fresh rosemary
1/2 teaspoon crushed red pepper flakes
2 strips lemon zest (about 3 inches long; see Cook's Note)
1 bay leaf
8 ounces feta, drained well from brine and cut into 1/2-inch pieces
1 cup good-quality extra-virgin olive oil
4 whole chipotle chiles in adobo
3 cloves garlic, smashed
1/2 teaspoon smoked paprika
8 ounces feta, drained well from brine and cut into 1/2-inch pieces
1 cup good-quality extra-virgin olive oil
3 canned whole artichoke hearts, drained and halved
4 sun-dried tomatoes in olive oil, roughly chopped
3 cloves garlic, smashed
1/2 teaspoon crushed red pepper flakes
3 strips lemon zest (about 3 inches long; see Cook's Note)
8 ounces feta, drained well from brine and cut into 1/2-inch pieces

MARINATED FETA CHEESE WITH ORANGE, GREEN OLIVES, AND GARLIC

Make and share this Marinated Feta Cheese With Orange, Green Olives, and Garlic recipe from Food.com.

Provided by Boo Chef in West Te

Categories     Greek

Time 1h20m

Yield 2 1/2 Cups, 8-10 serving(s)

Number Of Ingredients 7



Marinated Feta Cheese With Orange, Green Olives, and Garlic image

Steps:

  • Cook 1 cup of the oil, the garlic, oregano, orange zest, and pepper flakes in a small saucepan over low heat until the garlic is softened, about 18 minutes.
  • Remove the saucepan from the heat and gently stir in the feta and olives. Cover and let sit until the mixture reaches room temperature, about 1 1/2 hours.
  • Stir in the remaining 1/4 cup oil and serve. (The mixture can be transferred to an airtight container and refrigerated for up to 1 week. Before serving, let sit at room temperature until the oil liquefies about 1 hour.).

1 1/4 cups extra virgin olive oil
2 garlic cloves, sliced
1 tablespoon" minced" fresh oregano leaves
1 teaspoon grated orange zest
1/4 teaspoon red pepper flakes
8 ounces feta cheese, cut into 1/2-inch cubes about 2 cups
1/2 cup coarsely chopped pitted green olives, about 4 ounces

MARINATED OLIVES AND FETA CHEESE

Categories     Garlic     Herb     Olive     Marinate     No-Cook     Cocktail Party     Vegetarian     Feta     Lemon     Winter     Bon Appétit

Yield Serves 6

Number Of Ingredients 11



Marinated Olives and Feta Cheese image

Steps:

  • Mix all olives, 3/4 cup oil, 3 tablespoons lemon juice, garlic, parsley, lemon peel, 1/2 teaspoon oregano and red pepper in resealable plastic bag. Chill overnight. Place feta on platter. Drizzle with 1/4 cup oil and 3 tablespoons lemon juice. Sprinkle with 1/2 teaspoon oregano and black pepper. Chill at least 2 hours or overnight.
  • Place olives and marinade in bowl. Serve olives and feta with pita bread.

1 cup Kalamata olives or other brine-cured black olives
1 cup cracked green olives
1 cup extra-virgin olive oil
6 tablespoons fresh lemon juice
5 garlic cloves, thinly sliced
2 tablespoons chopped fresh parsley
2 teaspoons grated lemon peel
1 teaspoon dried oregano
1/8 teaspoon dried crushed red pepper
10 ounces feta cheese, cut into 1/2-inch-thick slices
Pita bread, cut into wedges

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

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

FETA (MARINATED)

A great marinated feta cheese cube(s) with all time wonderful coriander, peppercorns, capers, and bay leaves. Thyme also included on warm toasts. *Time* for cooking does not include marinate time.

Provided by Andi Longmeadow Farm

Categories     Lunch/Snacks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10



Feta (Marinated) image

Steps:

  • Carefully cut feta into cubes.
  • Add garlic slices, peppercorns, coriander seeds, capers, bay leaf to your food processor and pulse. (Or use a mortar and pestle and crush).
  • Put feta in a jar with a top, or use a bowl to add all ingredients together.
  • Layer ingredients starting with feta, ingredients, topping with Thyme sprigs on top.
  • Pour enough olive oil to cover cubes of cheese.
  • Let marinate in refrigerator for 2 weeks for optimal taste, however; even overnight can be used with good results.
  • At end of marinating time, just simply pick out the feta.
  • Serve with fresh toast points and some chopped fresh tomatoes and it will be ummm -- ummm -- good.

Nutrition Facts : Calories 168.9, Fat 13.3, SaturatedFat 9, Cholesterol 53.6, Sodium 758, Carbohydrate 4.4, Fiber 1.2, Sugar 2.5, Protein 9

12 ounces creamy feta cheese
2 garlic cloves, sliced
1/2 teaspoon peppercorn
8 coriander seeds
2 tablespoons drained capers
1 bay leaf
olive oil, to cover
fresh thyme sprig
hot toast
chopped tomato

MARINATED FETA WITH GREEK OLIVES APPETIZER

Make and share this Marinated Feta with Greek Olives Appetizer recipe from Food.com.

Provided by Poppy

Categories     Greek

Time 10m

Yield 2-4 serving(s)

Number Of Ingredients 10



Marinated Feta with Greek Olives Appetizer image

Steps:

  • Combine the peppers, feta and olives in a large bowl.
  • Add the olive oil and toss gently.
  • Add the remaining ingredients and toss gently again.
  • Adjust seasonings, cover and chill at least 5 hours before serving.
  • Serve this with toasted pita bread as an appetizer.

1 lb feta cheese, cut into cubes
1 cup fresh black Greek olive, pitted
2 roasted red peppers
1/2 cup olive oil
1 small red onion, diced
2 teaspoons minced garlic
1 tablespoon balsamic vinegar
2 teaspoons fresh thyme
salt & freshly ground black pepper
lemon juice

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