All the flavors of a Greek salad in one marvelous sauce, this sauce is delicious served on freshly baked bread or pizza dough, on all types of pasta, can be used as a stuffing for pies, even when added to a refreshing green salad.
Serves1 Jar 16 fl. oz
Cooks In10' preparation
½ cup Kalamata olives, pitted and sliced
½ cup green olives, pitted and sliced
½ cup dry-salted black olives, pitted and sliced
1 cup semi sun-dried tomatoes in their oil (see my home-made recipe!)
1 cup hard barrel-aged feta, cubed
1 cup manouri cheese (or any fresh white goat cheese), cubed
1 cup extra virgin olive oil
1 tsp. oregano
Salt, freshly ground pepper (as needed)
Strain the semi sun-dried tomatoes (homemade or store-bought) from their oil and cut into 3-4 slices. Put in a bowl.
Add the olives, feta, manouri (optional), oregano and olive oil.
Mix all ingredients together and carefully transfer to an airtight glass jar.
If necessary, add a splash of olive oil to cover ingredients.
Store the sauce in the refrigerator for up to 2 weeks.
To serve, stir lightly because the oil will have frozen on the surface.
Spread this sauce over some oven baked bread slices, as stuffing in pies, as pizza filling, as a salad dressing, or over some warm or cold pasta for a marvelous meal!