Marinated Feta with Orange Zest and Red Chile

Serve with hummus, pita bread and olives

  • 8 ounces feta
  • 1/2 cup Bellucci 100% Italian Extra Virgin Olive Oil
  • 1 red chile, sliced
  • 1/4 cup mint leaves
  • 2 teaspoons orange zest (from 1 medium orange)

Place the feta in a small jar. Top with Bellucci Toscano Organic PGI Extra Virgin Olive Oil, chile, mint leaves, and orange zest. Use a knife to help move around the ingredients so they are evenly distributed. Set aside for a couple of hours, or cover and refrigerate for up to one week.


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