MARINATED OLIVES AND CHEESE RECIPES

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MARINATED OLIVES AND FETA RECIPE | BON APPéTIT



Marinated Olives and Feta Recipe | Bon Appétit image

This appetizer is so fast and easy, you can have it ready within 10 minutes of walking in the door, groceries in tow.

Provided by Claire Saffitz

Yield 2 servings

Number Of Ingredients 7

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)

Steps:

  • 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.

MARINATED SHRIMP AND OLIVES RECIPE: HOW TO MAKE IT



Marinated Shrimp and Olives Recipe: How to Make It image

This is my favorite appetizer to serve party guests. The flavors in this colorful dish blend beautifully, and the shrimp are tender and tasty.—Carol Gawronski, Lake Wales, Florida

Provided by Taste of Home

Categories     Appetizers

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 20 servings.

Number Of Ingredients 10

1-1/2 pounds peeled and deveined cooked shrimp (31-40 per pound)
1 can (6 ounces) pitted ripe olives, drained
1 jar (5-3/4 ounces) pimiento-stuffed olives, drained
2 tablespoons olive oil
1-1/2 teaspoons curry powder
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons lemon juice
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes

Steps:

  • Combine shrimp and olives; set aside., In a small saucepan, heat oil over medium heat. In a small bowl, combine curry, ginger, salt and pepper; whisk into hot oil. Cook and stir 1 minute. Remove from heat; stir in lemon juice and parsley. Immediately drizzle over shrimp mixture; toss gently to coat. , Refrigerate, covered, up to 6 hours, stirring occasionally. Serve with toothpicks.

Nutrition Facts : Calories 71 calories, FatContent 4g fat (0 saturated fat), CholesterolContent 52mg cholesterol, SodiumContent 292mg sodium, CarbohydrateContent 2g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 7g protein. Diabetic Exchanges 1 lean meat

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