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You’ll love this yummy, easy-to-prepare salad of warm olives, garlic, and tangy feta cheese as part of your dairy mezze platter.
8 ounces drained pitted olives, such as Gefen (from a can)
6 cloves garlic
peels of 2 lemons, in strips
1/2 cup Tuscanini Extra-Virgin Olive Oil
6 ounces Ta’amti Feta Cheese, crumbled
Lightly crush olives with the heel of your hand. Smash garlic cloves with a large knife.
Cook olives, garlic and oil over medium-low heat, swirling occasionally, until garlic is sizzling and golden. Remove from heat and sprinkle with feta cheese. Let sit for 10 to 60 minutes.
Photo by Yossi Einhorn
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