Best Herb Marinated Feta With Olives Recipes

HERB-MARINATED FETA WITH OLIVES

Herb-Marinated Feta With Olives image

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

Ingredients

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

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

HERB-MARINATED FETA AND OLIVES

Herb-Marinated Feta and Olives image

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

Ingredients

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

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.

MARINATED FETA WITH HERBS AND PEPPERCORNS

Marinated Feta With Herbs and Peppercorns image

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

Ingredients

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

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.