Olives and Feta Marinated with Lemon and Vermouth

Chef/Cook: Amy Sherman

Estimated Prep Time: 15 minutes

Estimated Cooking Time: None

Yields 10–12 servings

•	½ pound Kalamata olives
•	¼ pound feta
•	½ lemon
•	1–2 cloves garlic
•	¼ cup fruity extra-virgin olive oil
•	¼ cup vermouth

•	Cutting board
•	Preferred knife
•	Mixing bowl

Drain and pit the olives and place in a mixing bowl. Cut the feta into roughly 1/2-inch cubes and add to the olives. Finely dice the whole lemon including the peel, remove any pits and mince the garlic. Add lemon and garlic to the olives and feta along with the olive oil. Add the olive oil and vermouth and marinate at room temperature for at least 1 hour before tasting and adjusting seasoning to your liking.

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