Did you know that when taken in the proper dosage, extra virgin olive oil can be as good a dressing for you as it is your salad? Rich in vitamins and antioxidants, its various properties have been found to help prevent a myriad of ailments from hangovers and wrinkles, to heart disease and certain kinds of cancers.
Here is an article I wrote that was recently published in a brand new Long Island health and wellness magazine called Raw Beauty. In it, olive oil expert and author of the book, The Passionate Olive—101 Things to do with Olive Oil, Carole Firenze, and Controller of Veronica Foods Company/Delizia Olive Oil, Leah Bradley, tell us all about how olive oil is made and processed, what exactly the “extra virgin” label means, and various benefits the fat can provide to our bodies, inside and out.
Here is a recipe (if that’s what you want to call it) that just wouldn’t be the same without a healthy dosage of EVOO: marinated feta cheese. It’s a quick and easy appetizer/snack that is especially great to put out for company with assorted olives and crostini. The creamy cubes of feta cheese saturated with bright lemon and smooth extra virgin olive oil flavor are hard to resist.
I’ve never measured ingredients for this, so here is just a basic guideline. I’d say that this is more of a quick, throw-it-together kind of dish more than a follow-a-recipe one, anyway. Adjust as you please!
Marinated Feta Cheese:
- 1, 8 oz block feta cheese, cut into medium-sized chunks
- 1 lemon zested and juiced
- ¼ cup extra virgin olive oil
- ½ teaspoon dried oregano
- ¼ teaspoon ground black pepper
• In a small bowl, mix together the lemon zest and juice. Slowly whisk in olive oil to form a basic vinaigrette. Add dried oregano and pepper.
• In a medium bowl, add the feta cheese and toss with the vinaigrette until well-coated. Refrigerate for at least an hour before serving.