Feta & Marinated Niçoise Olives with Grilled Pitas

Feta & Marinated Niçoise Olives With Grilled Pitas Recipe

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Vicki Butts (lazyme)


From Gourmet, July 1999.

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20 Min
5 Min


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garlic clove
1 sprig(s)
fresh rosemary (6-inch)
2 sprig(s)
fresh thyme (3-inch)
bay leaves (preferably turkish)
1/4 tsp
cracked or coarsely ground black pepper
1/3 c
extra virgin olive oil
1 c
nicoise olives (about 6 ounces)
1/2-pound pieces feta cheese
6-inch pitas
2 Tbsp
olive oil (about)

How to Make Feta & Marinated Niçoise Olives with Grilled Pitas


  • 1Make marinated olives:
    With a vegetable peeler remove 4 wide strips zest from lemon. Thinly slice garlic. Break rosemary and thyme into 1-inch pieces and halve bay leaves. In a small airtight container stir together all marinated-olive ingredients. Marinate olives, covered and chilled, at least 2 hours and up to 1 month.
  • 2Prepare grill.
  • 3Put feta on a platter and pour olives and marinade over it. Lightly brush pitas with oil and season with salt and pepper. Grill pitas on a rack set 5 to 6 inches over glowing coals about 1 minute on each side. (Alternatively, grill pitas in a hot well-seasoned ridged grill pan over moderately high heat.)
  • 4Serve pitas warm with feta and olives. Serve cucumber spears on the side, if desired.

Printable Recipe Card

About Feta & Marinated Niçoise Olives with Grilled Pitas

Course/Dish: Cheese Appetizers
Main Ingredient: Dairy
Regional Style: Greek

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