Marinated Olives and Feta

basically olive appetizer garlic lemon red pepper feta bread

Claire Saffitz

2 servings

Source

Ingredients

4 ounces drained Castelvetrano, Cerignola, or other unpitted green olives

3 garlic cloves

1 lemon

½ cup extra-virgin olive oil

½ teaspoon crushed red pepper flakes

3 ounces feta

Crusty bread (for serving)

Method

Preheat oven to 400°. Drain 4 oz. olives and place on a cutting board. Lightly smash with the heel of your hand just to break apart skin and flatten slightly.

Smash 3 garlic cloves and peel.

Using a vegetable peeler, remove peel from 1 lemon in long wide strips.

Cook lemon peel, olives, garlic, ½ cup oil, and ½ tsp. red pepper in a small saucepan over medium-low heat, swirling occasionally, until garlic is sizzling and golden around the edges, 5–7 minutes.

Meanwhile, crumble 3 oz. feta into a shallow serving bowl.

Pour oil mixture over feta. Let sit at least 10 minutes and up to 1 hour.

Meanwhile, tear bread into large pieces and place in oven directly on rack. Bake until craggy edges are golden, 5–8 minutes. Serve with marinated feta and olives for dipping.