Marinated Feta, Basil, Taggiasche Olives and Sun-dried Tomatoes
Prep time: 
Total time: 
Serves: 4-6
 
This marinated feta, taggiasche olive, sun-dried tomatoes and basil is one of the easiest appetizers ever to make and is the perfect fuss-free hor’dourve when entertaining guests.
Ingredients
  • ¼ cup (45g) pitted taggiasche olives or kalamata olives in olive oil
  • ¼ cup (30g) chopped sun-dried tomatoes in olive oil
  • 1 block (200g) Feta, cubed
  • 10 basil leaves
  • 5 capers (optional)
Instructions
  1. Put 5 basil leaves against the sides of a wide mouth mason jar or similar container, line with half of the feta cubes then top with half of the olives and half of the sun-dried tomatoes. Repeat. Top with capers if desired. Fill the jar with the remaining sun dried tomato oil, oil from the taggiasche olives and top with extra olive oil if needed to cover the feta.  
  2. Serve with toasted rustic bread or a sea salt and oregano toasted tortilla. If stored in the refrigerator, take out the jar and set at room temperature 20 minutes before serving so the oil liquefies.
Recipe by Italicana Kitchen at https://italicanakitchen.com/marinated-feta-basil-taggiasche-olives-sun-dried-tomatoes/