Best 6 Citrus Marinated Feta And Olives Recipes

CITRUS MARINATED OLIVES

Steps:

• Heat the olive oil in a small saucepan over medium heat. Add the red pepper flakes thyme, garlic, lemon zest, orange zest, salt and pepper to taste and cook, stirring occasionally, until the garlic is pale golden, about 2 minutes. Stir in the olives and cook, stirring, until just warm, about 2 minutes. Turn off the heat. Stir in the lemon juice and orange juice and transfer to a decorative jar or serving bowl. Serve warm or at room temperature.

FETA CHEESE AND MARINATED GREEK OLIVES

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.;

MARINATED FETA WITH GREEK OLIVES APPETIZER

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.

HERB-MARINATED FETA AND OLIVES

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.

CITRUS-MARINATED OLIVES WITH ROASTED PEPPERS

Steps:

• Mix oil, vinegar, orange peel, lemon peel, rosemary and fennel seed in medium bowl until blended. Stir in olives. Cover and refrigerate at least 1 hour to marinate.
• Just before serving, stir in bell peppers. Garnish with rosemary sprigs and orange spirals.

MARINATED FETA WITH HERBS AND PEPPERCORNS

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.