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Marinated Olives and Feta
Easy
Starter
Ingredients
- 4 oz. drained Castelvetrano, Cerignola, or other unpitted green olives
- 3 garlic cloves
- 1 lemon
- 1⁄2 cup Monini GranFruttato Extra Virgin Olive Oil
- 1⁄2 tsp crushed red pepper flakes
- 3 oz feta
- Crusty bread (for serving)
Preparation
Preheat the oven to 400°. Drain 4 oz. olives and place on a cutting board. Lightly smash with the heel of your hand just to break apart skin and flatten slightly.
Smash 3 garlic cloves and peel.
Cook lemon peel, olives, garlic, ½ cup Monini GranFruttato EVOO, and ½ tsp. red pepper in a small saucepan over medium-low heat, swirling occasionally, until garlic is sizzling and golden around the edges, 5–7 minutes.
Meanwhile, crumble 3 oz. feta into a shallow serving bowl.
Pour oil mixture over feta. Let sit for at least 10 minutes and up to 1 hour.
Meanwhile, tear bread into large pieces and place in the oven directly on the rack. Bake until craggy edges are golden, 5–8 minutes. Serve with marinated feta and olives for dipping.
Drizzle with Monini GranFruttato EVOO.
Smash 3 garlic cloves and peel.
Cook lemon peel, olives, garlic, ½ cup Monini GranFruttato EVOO, and ½ tsp. red pepper in a small saucepan over medium-low heat, swirling occasionally, until garlic is sizzling and golden around the edges, 5–7 minutes.
Meanwhile, crumble 3 oz. feta into a shallow serving bowl.
Pour oil mixture over feta. Let sit for at least 10 minutes and up to 1 hour.
Meanwhile, tear bread into large pieces and place in the oven directly on the rack. Bake until craggy edges are golden, 5–8 minutes. Serve with marinated feta and olives for dipping.
Drizzle with Monini GranFruttato EVOO.
Add an extra touch
GRANFRUTTATO extra virgin olive oil - 100% ITALIAN SELECTION
CHEF
Anika Friesen
recipe developer and food content creator Anika Friesen (@thefriesenkitchen)
