These simple marinated herb and lemon olives are perfect as a stand-alone appetizer or served on a charcuterie board. Each bite is bright and citrusy and filled with strong feta flavors.
Ingredients
- 1/2 lb olives (green, black, kalamata or a mixture)
- 2 cloves garlic, minced
- Sprig of rosemary
- Lemon rind from 1/2 lemon, cut into thin slices or zested
- 1/4 cup Athenos traditional feta cheese crumbles
- 1/2-1 cup olive oil
- 1/2 tsp crushed chili flakes
- 1 Container Athenos whipped feta
- Crackers or baguette slices for serving
Method
- In a jar or airtight container, add olives, garlic, rosemary sprigs, lemon rind, feta crumbles, and chili flakes. Add the olive oil until the olives are submerged.
- Place the lid onto the container or jar and seal. Place into the refrigerator for at least 24 hours to marinate. Stays fresh for up to one week.
- Once olives have marinated, spread an even layer of Athenos Whipped Feta into the center of a shallow serving bowl. Spoon over marinated olives and serve with crackers or baguette slices.