Feta And Marinated Niçoise Olives With Grilled Pitas Recipes

FETA AND MARINATED NIçOISE OLIVES WITH GRILLED PITAS

Feta and Marinated Niçoise Olives with Grilled Pitas image

Categories Cheese Olive Appetizer Marinate Vegetarian Quick & Easy Backyard BBQ Summer Grill Grill/Barbecue Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 8

Number Of Ingredients 13

Ingredients

For marinated olives
1 lemon
1 garlic clove
a 6-inch fresh rosemary sprig
two 3-inch fresh thyme sprigs
2 bay leaves (preferably Turkish)
1/4 teaspoon cracked or coarsely ground black pepper
1/3 cup extra-virgin olive oil
1 cup Niçoise olives (about 6 ounces)
two 1/2-pound pieces feta
eight to twelve 6-inch pitas
about 2 tablespoons olive oil
Accompaniment: Japanese or English cucumber spears

Steps:

Make marinated olives:
With a vegetable peeler remove 4 wide strips zest from lemon. Thinly slice garlic. Break rosemary and thyme into 1-inch pieces and halve bay leaves. In a small airtight container stir together all marinated-olive ingredients. Marinate olives, covered and chilled, at least 2 hours and up to 1 month.
Prepare grill.
Put feta on a platter and pour olives and marinade over it. Lightly brush pitas with oil and season with salt and pepper. Grill pitas on a rack set 5 to 6 inches over glowing coals about 1 minute on each side. (Alternatively, grill pitas in a hot well-seasoned ridged grill pan over moderately high heat.)
Serve pitas warm with feta and olives. Serve cucumber spears on the side.

MARINATED OLIVES AND FETA CHEESE

Marinated Olives and Feta Cheese image

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

Yield Serves 6

Number Of Ingredients 11

Ingredients

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

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.

FETA & MARINATED NIçOISE OLIVES WITH GRILLED PITAS

Feta & Marinated Niçoise Olives with Grilled Pitas image

From Gourmet, July 1999.

Provided by Vicki Butts (lazyme) @lazyme5909

Categories Cheese Appetizers

Number Of Ingredients 11

Ingredients

1 - lemon
1 - garlic clove
1 sprig(s) fresh rosemary (6-inch)
2 sprig(s) fresh thyme (3-inch)
2 - bay leaves (preferably turkish)
1/4 teaspoon(s) cracked or coarsely ground black pepper
1/3 cup(s) extra virgin olive oil
1 cup(s) nicoise olives (about 6 ounces)
2 - 1/2-pound pieces feta cheese
8-12 - 6-inch pitas
2 tablespoon(s) olive oil (about)

Steps:

Make marinated olives: With a vegetable peeler remove 4 wide strips zest from lemon. Thinly slice garlic. Break rosemary and thyme into 1-inch pieces and halve bay leaves. In a small airtight container stir together all marinated-olive ingredients. Marinate olives, covered and chilled, at least 2 hours and up to 1 month.
Prepare grill.
Put feta on a platter and pour olives and marinade over it. Lightly brush pitas with oil and season with salt and pepper. Grill pitas on a rack set 5 to 6 inches over glowing coals about 1 minute on each side. (Alternatively, grill pitas in a hot well-seasoned ridged grill pan over moderately high heat.)
Serve pitas warm with feta and olives. Serve cucumber spears on the side, if desired.

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