Olives And Feta In Olive Oil Recipe
Olives And Feta In Olive Oil Recipe
Marinating olives in extra virgin olive oil mellows their flavour making them rich and creamy and the oil is great used in vinaigrettes, as a dip for crusty sour dough bread or over cooked vegetables. They will last a couple of months in the fridge but bring to room temperature so that the oil melts before serving with drinks or on an antipasto platter
2 cups olives
200 grams Feta, broken into bite size pieces
1 clove garlic, thinly sliced
2 large sprigs thyme
zest of 1 lemon
extra virgin olive oil
Put the olives and feta into a sterilised glass jar putting the garlic, thyme and zest at intervals as you fill the jar.
Cover with enough oil, so that the olives are completely covered. Use a chopstick to release any air bubbles.
Put the lid on the jar and place in the fridge for a few day before bringing back to room temperature to serve.
