Ingredients
Cooking Instructions
- Drain the green olives thoroughly. If they are especially salty, rinse them briefly under cold water and pat dry with paper towels.
- Cut the feta cheese into approximately ¾-inch cubes. Handle the cheese gently to prevent it from crumbling into small pieces.
- Place the green olives in a shallow serving bowl, leaving enough space for the feta cheese.
- Add the feta cubes, distributing them evenly among the olives.
- In a separate small bowl, combine the extra virgin olive oil, chopped rosemary, lemon zest, and lemon juice.
- Add the lightly crushed garlic clove, black pepper, and optional oregano or red pepper flakes. Stir gently to combine.
- Pour the seasoned olive oil over the olives and feta, making sure the ingredients are lightly coated.
- Gently turn the olives and feta with a spoon. Avoid excessive mixing, which can break apart the feta cubes.
- Cover and refrigerate for approximately 20 minutes to allow the flavors to mingle. Remove the crushed garlic clove before serving if a milder garlic flavor is preferred.
- Garnish with the fresh rosemary sprig and serve in a shallow dish with warm pita bread or crusty bread for dipping into the seasoned olive oil.
Nutrition
Notes
- Choose the right olives: Firm green olives such as Halkidiki or Manzanilla work well. Avoid olives with strong flavored fillings that might compete with the rosemary and feta.
- Use block feta: Feta sold in blocks generally holds its shape better than pre-crumbled feta. Drain it before cutting so excess brine does not dilute the olive oil.
- Control the rosemary: Fresh rosemary has a strong flavor. Chop the leaves finely and avoid using too much, which can give the oil an overpowering, woody taste.
- Adjust the salt carefully: Olives and feta already contain considerable salt. Taste the finished mixture before adding any additional seasoning.
- Make-ahead and storage: This dish can be assembled a few hours before serving and kept covered in the refrigerator. Refrigerate leftovers promptly and use within 3-4 days. This is a refrigerated appetizer, not a shelf-stable oil preserve.
- Serving temperature: For the best texture, remove the dish from the refrigerator about 10-15 minutes before serving. Chilled olive oil may become cloudy or thick but returns to its normal appearance as it warms.