Feta & Marinated Niçoise Olives with Grilled Pitas

Feta & Marinated Niçoise Olives With Grilled Pitas

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Vicki Butts (lazyme)


From Gourmet, July 1999.


☆☆☆☆☆ 0 votes

20 Min
5 Min


  • 1
  • 1
    garlic clove
  • 1 sprig(s)
    fresh rosemary (6-inch)
  • 2 sprig(s)
    fresh thyme (3-inch)
  • 2
    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)
  • 2
    1/2-pound pieces feta cheese
  • 8-12
    6-inch pitas
  • 2 Tbsp
    olive oil (about)

How to Make Feta & Marinated Niçoise Olives with Grilled Pitas


  1. Make 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.
  2. Prepare grill.
  3. Put 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.)
  4. Serve 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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