Rosemary marinated olives and feta
This is the perfect lazy starter – have the confidence to just serve this with some nuts. Very hip.
|½ cup||Green olives pitted|
|½ cup||Pitted black olives|
|3 tbsp||Extra virgin olive oil|
|1 tbsp||Lemon juice|
|2 tsp||Fresh rosemary|
|100 g||Feta cheese|
- Place olives in a large bowl. Add oil, lemon juice, chopped rosemary, orange zest of 1 orange and red chilli, seeded and finely chopped.
- Stir together, add feta, cut into 2cm x 1cm cubes and gently mix. Cover and place in fridge.
- For the next 2 days, every 12 hours or so, stir olive mixture and continue to chill.
- When ready to eat, spoon olive mix into a serving bowl and serve.
Cook's tip: We served this olive mix with sesame lavash. Another option is torn crusty bread.