Marinated Feta with Olives and Fresh Herbs




Marinated Feta with Olives
Using a lemon flavored extra-virgin olive oil gives the marinated feta extra flavor.   Flavored olive oils are available at a variety of specialty stores such as the Oilerie located in Brookfield, Fish Creek and Green Bay, Wisconsin.   Wisconsin-made Weyauwega feta makes a good cheese choice.

1 teaspoon orange zest

1 teaspoon lemon zest
2 garlic cloves
2 sprigs fresh rosemary
1/8 teaspoon red pepper flake
¼ teaspoon coarsely ground pepper
1/3 cup plus 2 tablespoons extra-virgin olive oil preferably lemon extra-virgin olive oil
1 1/2 cup olives of your choice
one 8-ounce piece of feta cheese
French bread or pita bread

Thinly slice the garlic cloves.  Place in a bowl and add the lemon and orange zest.  

Coarsely chop 1 tablespoon of the rosemary.   Add to the bowl.    Whisk in 1/3 cup of extra-virgin olive oil, red pepper flakes and ground pepper.    Place the feta piece in a container.   Pour olive oil marinade over.    Place remaining sprigs of rosemary on top of the feta.  The container should be small enough to just fit the feta and marinade.   Cover and chill overnight or up to 2 weeks.

To serve
Place the feta on a platter.  Pour olives, with marinade, over the feta.    Brush French bread slices or pita bread with remaining olive oil and lightly toast.    


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