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