Ciao Chow Linda

Marinated Olives, Feta and Lemon

Ingredients:

5 ounces drained Castelvetrano, Cerignola, or other unpitted green olives

3 garlic cloves

1 preserved lemon, use only the peel, not the flesh (A regular lemon is fine)

½ cup extra-virgin olive oil

1/3 teaspoon crushed red pepper flakes

7 ounces feta

Crusty bread (for serving)

Directions:

Crush the olives and garlic partially on a board, using your palm or the flat end of a knife.

Place the olive oil in a pan and add the olives, garlic cloves, lemon peel and red pepper flakes.

Cook on low heat for about five minutes until the garlic starts to brown a bit.

Remove from heat and extract the gaarlic from the pan.

Let it cool slightly.

Crumble the feta into a serving bowl.

Pour the olive oil mixture over the olive mixture and stir to combine.

Serve with torn pieces of bread.