• 4 ounces drained Castelvetrano, Cerignola, or other unpitted green olives
• 3 garlic cloves
• 1 lemon
• ½ cup olive oil
• ½ tsp crushed red pepper flakes
• 3 oz feta
• 3 garlic cloves
• 1 lemon
• ½ cup olive oil
• ½ tsp crushed red pepper flakes
• 3 oz feta
- 1. Preheat oven to 400ºF. Drain olives & lightly smash with the heel of your hand to break apart the skin and flatten slightly.
- 2. Smash garlic and peel.
- 3. Remove peel from 1 lemon in long wide strips.
- 4. Cook lemon peel, olives, garlic, ½ cup oil, and ½ tsp red pepper in a small saucepan over medium-low heat, swirling occasionally, until garlic is sizzling and golden around the edges, 5-7 minutes.
- 5. Crumble feta in a shallow serving bowl
- 6. Pour oil mixture over feta. Let sit at least 10 minutes, up to 1 hour.
- 7. Tear bread into large pieces and place in oven directly on rack. Bake until craggy edges are golden, 5-8 minutes. Serve with marinated feta and olives for dipping.