100gr drained green olives
3 garlic cloves
½ cup Saint George Extra Virgin Olive Oil
½ teaspoon crushed red pepper flakes
Crusty bread (for serving)
Preheat oven to 400°. Drain the green olives and place on a cutting board. Lightly smash with the heel of your hand just to break apart skin and flatten slightly.
Smash 3 garlic cloves and peel.
Using a vegetable peeler, remove peel from 1 lemon in long wide strips.
Cook lemon peel, olives, garlic, ½ cup Saint George Olive Oil, and ½ tsp. red pepper in a small saucepan over medium-low heat, swirling occasionally, until garlic is sizzling and golden around the edges, 5–7 minutes.
Meanwhile, crumble the Feta cheese into a shallow serving bowl.
Pour oil mixture over feta. Let sit at least 10 minutes and up to 1 hour.
Meanwhile, tear bread into large pieces and place in oven directly on rack. Bake until craggy edges are golden, 5–8 minutes. Serve with marinated feta and olives for dipping.