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Marinated olives and fetta (makes 4 cups)

500g fetta, cubed
2 cups black or green olives
8 cloves of garlic, sliced
4 chillies, sliced
1/4 cup chopped oregano
1 tablespoon chopped thyme
1 cup of Minos extra virgin olive oil
1/4 cup of lemon juice


1. Place fetta and olives in separate bowls. Sprinkle each with half of the garlic, chilli, oregano and thyme.

2. Whisk together Minos olive oil and juice. Pour half into each bowl. Mix well.

3. Cover with plastic wrap. Allow to marinate in the refrigerator for as long as possible, stirring occasionally.

Serve as a meal accompaniment or in salads and antipasto platters.





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