Marinated Olives and Feta Cheese Appetizer

marinated olives and feta cheese

I’ve been looking for some good appetizer recipes to serve Super Bowl Sunday, and this Marinated Olives and Feta Cheese will definitely be on my table!

I was actually looking through an old magazine this morning, looking for something that I could make in order to join Debbiedoo’s  copycat linky party.

magazine copycat I ran across a recipe in the December 2011 issue of Southern Living. Initially, I ripped it out of the magazine to add to my stash of recipes that I save before disposing of older magazines. But when I looked at it again, I decided this would make a good appetizer for the Super Bowl, and I could use it to join the copycat party.

So off to the grocery store I went with my ripped out page.

marinated olives and feta cheese appetizer 004To make this appetizer, I used: a (4.5 ounce) jar of pimento stuffed olives, a (4.5 ounce) jar whole button mushrooms, a (10.2 ounce) jar pitted kalamata olives, 1 (8 ounce) block traditional feta cheese, a (14 ounce) can small artichoke hearts, cut into rounds, 2 cloves garlic, 1/4 cup olive oil, 1 orange and some fresh basil.

marinated olives and feta cheese appetizer 006First, start by mincing the 2 garlic cloves very finely.

marinated olives and feta cheese appetizer 008Next, drain the cans of olives, artichoke hearts, and mushrooms and then add them to the bowl along with the minced garlic. Add 1/4 cup chopped fresh basil,  1/4 cup olive oil, 1 tablespoon orange zest, and the juice of 1/2 of  the orange.  (I ate the other half!)

Cut the block of feta cheese into cubes, add those to the bowl, and sprinkle with black pepper.  Gently stir together.

marinated olives and feta cheese appetizer 020The directions said to cover and chill for 24 hours before serving, but after I finished photographing it, Leo and I devoured it.

You might say that you could buy some marinated olives at the deli bar, but it is the orange zest and the orange juice along with the fresh basil that gives this dish its unique flavor.

Oh, and I have to tell you that I tweaked the original recipe. It didn’t call for mushrooms, artichoke hearts, or the orange juice. But trust me, the orange juice makes all the difference in the world!

Andy LeeWe will be watching the Super Bowl and enjoying this appetizer. This is my cousin, Andy Lee, who is the punter for the San Francisco 49ers. He not only punts, but he’s the holder for extra points and field goals. His parents sent my mother this autographed picture of him. So when you see him during the Super Bowl, you can think about the Cottage at the Crossroads and you’ll have a special connection to the game, too!

I’m joining:

Copy Cat Party@Debbiedoo’s

Metamorphosis Monday@Between Naps on the Porch

Wow Us Wednesday@Savvy Southern Style

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Comments

  1. says

    Yep, I was thinking the same thing…..Just in time for the Super Bowl! Folks tend to “graze” during the game, and this recipe is perfect for that. Thanks for posting the recipe!

    Linking from Debbiedoos,
    Ricki Jill

  2. says

    This looks fabulous. I can see why you and Leo did away with it so quickly! My grocery lists are usually on the back of an envelope or random piece of mail so I totally relate to your ripped out page. I wish I had prepared a copy cat post…everyone’s has been so fun. Have a good week!

  3. says

    Well, I love olives and feta cheese. I imagine that the orange juice, artichokes, and basil would be a wonderful addition to the appetizer. I am not a lover of mushrooms so I would probably forgo them. This recipe looks wonderful!

  4. says

    This was just as good as you said that it would be!! The orange juice is a perfect touch! Enjoyed this recipe very much! Thanks for sharing with us!!!

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