CHAMPAGNE-MARINATED OLIVES WITH FETABe the toast of the town this New Year’s by throwing a gathering full of inspired bites that are not only delicious, but also easy to whip together as well. All that will be left is to pop a bottle of Champagne and toast to the New Year.
IngredientsServes Serves 6
2 cups (500 ml) Castelvetrano olives, drained and rinsed well under cold water
⅓ cup (75 ml) extra-virgin olive oil
¼ cup (60 ml) champagne
4 strips orange peel
2 garlic cloves, cut into thirds
1 small rosemary sprig
½ tsp (2.5 ml) fennel seeds
¼ tsp (1 ml) red pepper chili flakes
1 cup (250 ml) cubed feta cheese, about the same size as olives
- In a medium saucepan over medium heat, add all ingredients except feta cheese and bring to a slow simmer. Cook, stirring occasionally, for 4 minutes. Turn off heat, place a lid on saucepan and let everything sit for 20 to 30 minutes.
- Add feta cheese and gently stir to coat it in marinade. Transfer everything to a serving bowl and enjoy at room temperature. If desired, marinated olives and feta may be prepared up to 4 days in advance and refrigerated in an airtight container until ready to enjoy.