Ingredients
a 6-inch fresh rosemary sprig
two 3-inch fresh thyme sprigs
2
bay leaves (preferably Turkish)
1/4
tsp cracked or coarsely ground black pepper
1/3
cup extra-virgin olive oil
1
cup Niçoise olives (about 6 ounces)
two 1/2-pound pieces feta
eight to twelve 6-inch pitas
Accompaniment: Japanese or English cucumber spears
Directions
1.
Make marinated olives:
2.
With a vegetable peeler remove 4 wide strips zest from lemon. Thinly slice garlic. Break rosemary and thyme into 1-inch pieces and halve bay leaves. In a small airtight container stir together all marinated-olive ingredients. Marinate olives, covered and chilled, at least 2 hours and up to 1 month.
4.
Put feta on a platter and pour olives and marinade over it. Lightly brush pitas with oil and season with salt and pepper. Grill pitas on a rack set 5 to 6 inches over glowing coals about 1 minute on each side. (Alternatively, grill pitas in a hot well-seasoned ridged grill pan over moderately high heat.)
5.
Serve pitas warm with feta and olives. Serve cucumber spears on the side.
New-York Restaurants
