Marinated Olives and Feta from BON APPETIT
Ingredients
4 ounces drained Castelvetrano, Cerignola, or other unpitted green olives
3 garlic cloves
1 lemon
½ cup extra-virgin olive oil
½ teaspoon crushed red pepper flakes
3 ounces feta
Crusty bread (for serving)
Steps
1. Preheat oven to 400°. Drain 4 oz. olives and place on a cutting board. Lightly smash with the heel of your hand just to break apart skin and flatten slightly.
2. Smash 3 garlic cloves and peel.
3. Using a vegetable peeler, remove peel from 1 lemon in long wide strips.
4. Cook lemon peel, olives, garlic, ½ cup oil, and ½ tsp. red pepper in a small saucepan over medium-low heat, swirling occasionally, until garlic is sizzling and golden around the edges, 5–7 minutes.
5. Meanwhile, crumble 3 oz. feta into a shallow serving bowl.
6. Pour oil mixture over feta. Let sit at least 10 minutes and up to 1 hour.
7. Meanwhile, tear bread into large pieces and place in oven directly on rack. Bake until craggy edges are golden, 5–8 minutes. Serve with marinated feta and olives for dipping.