Feta and Marinated Nicoise Olives with Grilled Pitas

• 1 lemon
• 1 garlic clove
• a 6-inch fresh rosemary sprig
• two 3-inch fresh thyme sprigs
• 2 bay leaves (preferably Turkish)
• 1/4 teaspoon cracked or coarsely ground black pepper
• 1/3 cup extra-virgin olive oil
• 1 cup Nicoise olives (about 6 ounces)
• two 1/2-pound pieces feta
• eight to twelve 6-inch pitas
• about 2 tablespoons olive oil
• Accompaniment: Japanese or English cucumber spears

1. With a vegetable peeler remove 4 wide strips zest from lemon.
2. Thinly slice garlic.
3. Break rosemary and thyme into 1-inch pieces and halve bay leaves.
4. In a small airtight container stir together all marinated-olive ingredients.
5. Marinate olives, covered and chilled, at least 2 hours and up to 1 month.
6. Prepare grill.
7. Put feta on a platter and pour olives and marinade over it.
8. Lightly brush pitas with oil and season with salt and pepper.
9. Grill pitas on a rack set 5 to 6 inches over glowing coals about 1 minute on each side.
10. (Alternatively, grill pitas in a hot well-seasoned ridged grill pan over moderately high heat.)
11. Serve pitas warm with feta and olives.
12. Serve cucumber spears on the side.

lemon, garlic, rosemary sprig, thyme, bay leaves, black pepper, extravirgin olive oil, nicoise olives, feta, eight, olive oil

Taken from www.epicurious.com/recipes/food/views/feta-and-marinated-nicoise-olives-with-grilled-pitas-101876 (may not work)