How To Stuff Olives With Nuts And Feta

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How To Stuff Olives With Nuts And Feta
How To Stuff Olives With Nuts And Feta

Video: How To Stuff Olives With Nuts And Feta

Video: How To Stuff Olives With Nuts And Feta
Video: Marinated Olives with Feta Cheese 2024, April
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Olives stuffed with nuts and feta is a dish that will add a Mediterranean flavor to even the most laconic meal. The combination of savory olives with delicate salty cheese and slightly tart walnuts is a gourmet snack that is available to gourmets even on the most modest budget.

How to stuff olives with nuts and feta
How to stuff olives with nuts and feta

It is necessary

    • olives;
    • garlic;
    • walnuts;
    • lettuce leaves;
    • egg yolk;
    • sesame;
    • Chees Feta.

Instructions

Step 1

Prepare the filling first. Crush two cloves of garlic and mix with 200 grams of feta cheese. Add walnuts, cut into small pieces, to the mixture. For such a volume of cheese, you need half a glass of nuts. Transfer this mixture to a piping bag. Some people prefer to grind the nuts in a blender, but traditionally they are chopped with a sharp knife so that the person who has bitten the olive gets the taste and texture of the nut. Mediterranean chefs say the ideal filling is a balance of tart and salty flavors.

Step 2

Then it is the turn of the olives. In the homeland of this recipe, giant olives of the Halkidiki, Kalamata and Royal varieties are used. Here they can be found in premium specialized stores. But even in an ordinary Russian supermarket, you can pick up extra-sized olives. Keep in mind that salted and pickled tastes differently. It is preferable to take pitted pickled olives. They will look neater and more complete. You will need about 300 grams of large olives. Slice each fruit in half and fill with the cheese mixture. Try to tamp the mass so that the olive is taut, but not cracked. Please note that quality olives should not be loose or soapy to the touch.

Step 3

Decorating olives stuffed with nuts and feta is perhaps the most difficult moment. In the average Russian families, olives are poured into a vase in a slide, or they are laid out on a dish, piercing each olive with a skewer or even a wooden toothpick. Mediterranean cuisine suggests that the same appetizer will be served on a wide, flat platter, with fresh green salad leaves serving as a pillow. Boiled yolk and sesame seeds, so beloved in Greece and Turkey, are used as decor.

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