Greek Feta & Olive Spread

This appetizer includes all the classic Greek ingredients, and comes together quickly.


  • 1 package (6 ounce) feta cheese, crumbled
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon garlic, minced
  • 2 ounces sun-dried tomatoes, softened
  • 1/2 teaspoon dried oregano
  • 1 tablespoon black olives, drained and chopped
  • In a food processor, place the feta cheese, olive oil, lemon juice, garlic, sun-dried tomatoes and oregano. Using the pulse setting, blend the mixture until smooth. Transfer to a medium bowl.
  • Blend in the olives by hand or with a spoon.
  • Refrigerate until serving.


Lamb Chops with Aubergine, Feta and Anchovies

SCA_14-01-2015_OUR_MORETON_BAY_04_lamb chops_t620INGREDIENTS:
1 tbs pesto, zest and juice of 1 lemon, 2 cloves garlic, 8 lamb loin chops, fat removed
Salad: ¼ cup olive oil, 1 eggplant cut into 5mm slices, 250g cherry tomatoes, 150g green beans cut in half and blanched, 150g feta, ½ cup black olives, 4 anchovies, chopped, ¼ cup basil leaves, 1 tbs olive oil, 1 tbs balsamic vinegar, salt and freshly ground pepper to taste.

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Marinated Feta with Olives

Description:  Using a lemon-flavored extra-virgin olive oil gives the marinated feta extra flavor. Flavored olive oils are available at a variety of specialty stores, such as the Oilerie and Oro di Oliva. Wisconsin-made Weyauwega feta makes a good cheese choice.

Recipe tested by Terri Milligan | Read more:  All about olives


b99384438z.1_20141104144751_000_g158g9qj.1-02 garlic cloves
1 teaspoon lemon zest
1 teaspoon orange zest
2 sprigs fresh rosemary
1/3 cup plus 2 tablespoons extra-virgin olive oil, preferably lemon extra-virgin olive oil (divided)
1/8 teaspoon red pepper flakes
¼ teaspoon coarsely ground pepper
1 piece (8 ounces) feta cheese
1 ½ cups olives of your choice
French bread or pita bread


Thinly slice the garlic cloves. Place in a bowl and add the lemon and orange zest.

Coarsely chop 1 tablespoon of the rosemary. Add to bowl. Whisk in 1/3 cup of the oil, the red pepper flakes and ground pepper.

Place the feta piece in a container small enough to just fit the feta and all of the marinade. Pour olive oil marinade over feta and place remaining sprigs of rosemary on top. Cover and chill overnight or up to 2 weeks.

To serve: Place the feta on a platter. Pour olives and marinade over the feta. Brush French bread slices or pita bread with remaining 2 tablespoons olive oil and lightly toast.