Spicy Stuffed Olives (Print Version)
# Ingredients:
01 -
1/3 cup of feta cheese.
02 -
1 1/2 cups of Castelvetrano olives, remove pits.
03 -
2 teaspoons of lemon peel, finely grated.
04 -
1/3 cup of extra virgin olive oil.
05 -
1 teaspoon of crushed red pepper.
06 -
2 garlic cloves, finely grated.
07 -
A dash of salt.
08 -
1/2 teaspoon of sumac spice.
# Instructions:
01 -
In a jar or container, combine olive oil with garlic, lemon peel, and all spices. Shake it really well to mix.
02 -
Take a little feta (around 1/4 tsp) and stuff each olive carefully. If using block feta, cut into skinny pieces first and press in gently with a toothpick or your finger.
03 -
Drop your filled olives into the jar with the marinade. Give them a good toss so they soak up the flavors.
04 -
Eat right away at room temp, or chill for up to 5 days. Let it warm up a bit before serving if refrigerated.
# Notes:
01 -
Yields roughly 25-30 olives.
02 -
Refrigerated oil might firm up.
03 -
Tastes best at room temperature.