Ingredients
- 6 oz Cento Imported Extra Virgin Olive Oil
- 1 tbsp Cento Red Wine Vinegar
- 1/2 tsp Cento Oregano
- 1 clove Garlic, minced
- 1 Lemon, zested
- 1 jar Cento Imported Greek Seasoned Pitted Olives (11.6 oz), halved
- 1 tbsp Cento Organic Nonpareil Capers, drained
- 1 Cucumber, chopped
- 1/2 cup Feta Cheese, crumbled
- 1/2 tsp Cento Fine Sicilian Sea Salt
- 1/2 tsp Cento Ground Black Pepper
Directions
Heat olive oil in a medium skillet over medium heat. Add oregano and garlic, stirring until fragrant. Remove from heat and set aside. In a bowl, combine olives, capers, garlic, lemon zest, and red wine vinegar. Once cooled, pour in olive oil mixture and season with salt and pepper. Transfer to a serving bowl, then top with feta cheese and cucumber. Serve with pita chips, toasted bread, or fresh vegetables. Serves 4.
