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Marinated Olives and Feta
Serves 4-6
2 tsp. toasted cumin seeds
1 tsp. toasted coriander seeds
1 tsp. red chili flakes
3 large garlic cloves, peeled and thinly sliced
Zest from 1 large orange
1 cup olive oil
12 oz. assorted olives
12 oz. feta cheese, cut into 1⁄2-inch cubes
2 Tbs. chopped flat leaf parsley
2 tsp. chopped thyme
Heat the cumin seeds, coriander seeds, chili flakes, garlic slices, orange zest and olive oil in a saucepan until just warm and fragrant, about 7 minutes. Pour over the olives and allow to cool completely. Gently stir in the feta, and allow everything to marinate at least 4 hours. This will keep for several days covered in the refrigerator.
When ready to serve, bring the olives and cheese to room temperature and stir in the parsley and thyme. Serve with sliced baguette or pita bread.
(Rebecca Ets-Hokin)
J. does not guarantee that all recipes posted on its Web site will adhere to the highest standards of kashrut. We reserve the right to edit, remove or reject submitted recipes.
2 tsp. toasted cumin seeds
1 tsp. toasted coriander seeds
1 tsp. red chili flakes
3 large garlic cloves, peeled and thinly sliced
Zest from 1 large orange
1 cup olive oil
12 oz. assorted olives
12 oz. feta cheese, cut into 1⁄2-inch cubes
2 Tbs. chopped flat leaf parsley
2 tsp. chopped thyme
Heat the cumin seeds, coriander seeds, chili flakes, garlic slices, orange zest and olive oil in a saucepan until just warm and fragrant, about 7 minutes. Pour over the olives and allow to cool completely. Gently stir in the feta, and allow everything to marinate at least 4 hours. This will keep for several days covered in the refrigerator.
When ready to serve, bring the olives and cheese to room temperature and stir in the parsley and thyme. Serve with sliced baguette or pita bread.
(Rebecca Ets-Hokin)
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