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Olive Tapenade with Feta

Olive Tapenade with Feta

4 servings

Salad

1 package Mt VikosⓇ Barrel Aged Feta

2 tbsp. extra virgin olive oil

1 clove garlic, peeled and minced

Zest and juice of 1 lemon 

1 cup kalamata olives, pitted

  1. Heat the oil, garlic, and lemon zest in a small saucepan over medium heat for 5 minutes. Remove from heat and allow to cool.
  2. Place olives, feta and garlic mixture in a food processor until smooth.
  3. Serve with sliced crusty bread or focaccia.
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