Ingredients
1 bag Freestyle Castelvetranos
- 1/3 cup of Yuzu Juice
- 4 cloves of garlic
- 1 tsp red pepper flakes
- 1 block feta (approximately 7oz)
- ½ cup EVOO
- lemon peel
Instructions
1
Combine the olives with the yuzu juice and let them marinate overnight.
2
Into a sauce pan, add in extra-virgin olive oil, lemon peel, crushed garlic cloves, olives, and red pepper flakes.
3
Heat the sauce pan on medium low heat to slowly infuse the oil.
4
Once the garlic is golden on the edges, remove from heat.
5
Prepare the feta block, either cut into cubes or crumble them into desired shapes and place into a shallow heat safe bowl.
6
Pour over the infused oil onto the feta cubes.
7
Garnish with additional chili pepper if desired.3Let it cool and serve it paired with a martini and your crusty bread of your choice.
