Lemon-marinated Olives with Feta and Garlic
Marinated in lemon and garlic and paired with tangy feta and fragrant herbs, Letitia Clark's lemon and garlic marinated olives are the perfect snack to serve with an aperitivo at your next summer get together.
From the book
For the Love of Lemons
Lemon-forward recipes that are bright and full of flavour
From light bites to hearty meals inspired by Italian cuisine
With savoury dishes and sweet treats to satisfy all cravings
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Introduction
Slightly Greek its leanings, but at home all over the Mediterranean and hopefully in your kitchen too, this recipe (along with some black olives marinated with orange and fennel that an Italian friend once fed me) is the only time I think it is worth marinating olives. Choose your favourite type of olive (a kalamata or small green variety is good). Eat these as an antipasto with lots of crusty bread or focaccia.
Ingredients
| 20ml (4fl oz/ ½ cup) | best-quality extra virgin olive oil |
| 2 | garlic cloves, bashed |
| Zest of 1 | lemon (peeled with a peeler) and a good squeeze of juice |
| 1 | red chilli, sliced, or a pinch of dried chilli (hot pepper) flakes |
| 200g (7oz) | olives |
| A handful of | marjoram or oregano leaves (or a pinch of dried if you can’t find fresh), plus extra to serve |
| 150g (5½oz) | feta, crumbled |
Method
Gently warm half the oil in a saucepan with the garlic until it just begins to sizzle and smell good. Add the lemon zest and chilli and cook for 1–2 minutes, then add the olives and stir through for 1–2 minutes. Add the fresh or dried herbs, reserving a little to garnish, and leave to warm for a minute to release their aroma.
Remove from the heat, and allow to cool in the pan, then mix in the lemon juice and decant the olives, lemon zest and garlic into your chosen serving dish. Top with the remaining oil and the crumbled feta, then sprinkle with some more fresh herbs and serve.
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