Herb-Infused Olive Oil Marinated Feta Cheese with Kalamata Olives

Walking into the local fish shop this morning, we perused the bountiful offerings, deciding the swordfish looked the freshest. Supper tonight will be swordfish marinated in homemade mayonnaise and then tossed on the grill, served with a zesty tapenade of anchovy, capers, Kalamata olives, garlic, good olive oil from Isole e Olena in Tuscany, lemon zest and fresh herbs (rosemary, basil and parsley) with a side of crisp green beans. We need to squeeze every ounce of life from the outdoor grill before it becomes too cold to venture outside, so the swordfish will do quite nicely.

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