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Goat Cheese & Olives Marinated in Olive Oil with Bay Leaf & Peppercorns

Featured in our 2018 Easter Guide
Amy Albert

Servings: four.

Pull the jar out of the refrigerator about half an hour before serving. Vary the recipe by using ricotta salata cut into 1-inch cubes and lemon zest in place of the orange.


  • 3 fresh or dried bay leaves
  • 1 tsp. white peppercorns, lightly crushed
  • 1 tsp. black peppercorns, lightly crushed
  • 3/4 cup extra-virgin olive oil; more as needed
  • 2 logs goat cheese (4 oz. each), cut into 1/2-inch rounds with a warm, sharp knife
  • 12 to 16 good-quality green olives in brine (such as Sicilian), drained
  • Peeled zest of 1/2 orange
  • 2 sprigs fresh thyme

Nutritional Information

  • Calories (kcal) : 530
  • Fat Calories (kcal): 490
  • Fat (g): 54
  • Saturated Fat (g): 14
  • Polyunsaturated Fat (g): 4
  • Monounsaturated Fat (g): 34
  • Cholesterol (mg): 25
  • Sodium (mg): 490
  • Carbohydrates (g): 2
  • Fiber (g): 0
  • Protein (g): 11


  • In a small pan, combine the bay leaves, peppercorns, and olive oil and set over medium heat just until you begin to smell the bay, about 3 min. Be careful that the leaves don’t burn. Remove from the heat and let cool completely. Meanwhile, sterilize a 16-oz. glass jar with boiling water and dry it completely. Pour a little of the oil into the jar to cover the bottom and then add the goat cheese rounds and olives, spooning in the orange peel, thyme, bay leaves, and peppercorns to mingle around them. Pour in the rest of the olive oil, adding more straight from the bottle if needed to cover. Seal the jar and let marinate in the refrigerator for up to two weeks, checking every few days to make sure the cheese doesn’t fall apart. If it starts to disintegrate, use it right away. Don’t eat the bay leaves.


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