| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Greek |
Mike03 |
6 |
servings |
INGREDIENTS
|
|
=== FOR FETA === |
| 8 |
oz |
Feta cheese; cut 1/2" thick |
|
|
Sl |
| 4 |
tb |
Extra-virgin olive oil |
|
|
Juice of one lemon |
| 1/2 |
ts |
Dried Greek oregano |
|
|
Freshly-ground black pepper; to taste |
|
|
=== FOR MARINATED OLIVES === |
| 1/2 |
lb |
Calamata olives; drained |
| 1/2 |
lb |
Cracked green olives; drained |
| 1/4 |
lb |
Thassos olives; drained |
| 2 |
tb |
Dried Greek oregano |
| 1 |
pn |
Aleppo pepper |
|
|
(crushed red pepper can be substituted) |
|
|
Zest and juice one lemon |
| 2 |
tb |
Chopped fresh parsley |
| 1 |
c |
Olive oil |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
For Feta: Drizzle feta with olive oil and lemon juice. Sprinkle with
oregano and pepper. Cover with plastic wrap and allow to stand at room
temperature for 30 minutes, or marinate in the refrigerator overnight.
Serve at room temperature. For marinated olives: Combine all ingredients in
a heavy duty resealable bag (preferably freezer bag). Remove all air from
bag prior to sealing. Refrigerate and let olives marinate overnight,
turning once. Remove contents of bag to serving bowl. This recipe yields 6
appetizer servings.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco Recipe courtesy of
chef Jim Botsacos, Molyvos From the TV FOOD NETWORK - (Show # ML-1C31)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
02-08-1999
Recipe by: Jim Botsacos
Converted by MM_Buster v2.0l.
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