OLIVE TAPENADE WITH FETA

RECIPE

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.