Feta and Olives with Oregano
My grandmother proudly served Israeli products whenever she could, and today, I do the same. And while this simple, delicious plate of feta and olives falls squarely in the category of a classic Greek mezze, it’s a dish that’s perfect for showcasing Israeli cheese, olives and herbs. This recipe is a very easy, no-fry way to use olive oil, plus it’s a nice tie-in for the Yehudit (Judith) story/Chanukah dairy food tradition.
- 8 ounces good quality sheep’s or cow’s milk feta cheese
- Dried oregano
- Extra-virgin olive oil
- Kalamata olives, or your favorite mix of black and green olives, drained
- Slice the feta into ½-inch thick slabs. Arrange on a serving platter or individual plates. Sprinkle each piece with a generous pinch of oregano, then drizzle with the olive oil. Spoon 4 to 5 olives alongside each piece of feta. Serve immediately.
- Tip: Serve warm pita, lavash or flatbread with the feta.
- Reprinted with permission from Bubbe and Me in the Kitchen: A Kosher Cookbook of Beloved Recipes and Modern Twists by Miri Rotkovitz (Sonoma Press, 2016).