Sicilian olives, brined
By Cat, April 27, 2017 (Photo, right, from Wikimedia Commons)
I absolutely LOVE Greek food; I think I was a Greek in a previous life. One of the things I like most, is that much of the meal is a collection of appetizers, combined with cheerful conversation and great wine (tho I barely finish one glass). The combination of olives and feta is typical of one of the many appetizers served at a meal, and one of my favorites.
My other favorite is fried calamari (hmm, I don’t have that recipe on my blog, mainly because I can’t get calmer here in rural Montana). When I lived in Portland OR, where there is a large Greek community, calamari was available in many grocery stores and most restaurants that serve Mediterranean foods. And of course, was the star attraction at the annual Greek Festival.
See also: 1. Mediterranean Menu; 2. Appetizer Menu; 3. Sides & Condiments Menu
Marinated Olives and Feta, Greek-Style
This recipe is adapted from one by Daniel Neman, originally in the St. Louis Dispatch and reprinted in our local Daily Inter Lake. (1) Mr. Neman attributes the recipe to EatingWell.
I do not recommend using canned black or green olives; brined olives have more authentic flavor and nutrients. If you can get it, feta from sheep or goats milk is best.
Be sure to use authentic olive oil – so much of commercial olive oil is diluted with seed oils such as corn or soy. If buying oil from overseas, buy one that indicates the name of the orchard on the bottle; otherwise, most California olive oils can be trusted. See my article: Olive Oil: The Real Deal, or Adulterated/Fake for more about this issue.
Makes 6 servings.
Ingredients & Equipment
- 1 cup brined and pitted Kalamata or mixed Greek olives, sliced
- ½ cup diced feta cheese
- 2 Tbsp extra-virgin olive oil
- 1 lemon (for its zest and juice)
- 2 cloves garlic, sliced thinly
- 1 tsp chopped fresh rosemary
- Pinch of crushed red pepper
- Black pepper, to taste
- Equipment:
- Salad bowl and spoon
Method:
- Combine all ingredients in a medium salad bowl.
- Serve immediately, with warmed pita bread or toast points from a whole-grain artisan bread; OR cover and refrigerate for up to 1 day.
References:
- St Louis Dispatch: Mediterranean Diet article and recipes, stltoday.com/lifestyles/food-and-cooking/mediterranean-diet-is-healthy—-but-is-it/article_5a98ee2f-709b-518e-8668-54251146f32a.html; Olive/Feta recipe: stltoday.com/lifestyles/food-and-cooking/recipes/marinated-olives-and-feta/article_1a58bab2-5ef8-5206-ab03-d83c270f09b0.html
