This recipe can be prepared in 45 minutes or less.

　　

Ingredients

Serves 8

　　

For marinated olives

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 Niçoise 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

　　

Make marinated olives:

Step 1

With a vegetable peeler remove 4 wide strips zest from lemon. Thinly slice garlic. Break rosemary and thyme into 1-inch pieces and halve bay leaves. In a small airtight container stir together all marinated-olive ingredients. Marinate olives, covered and chilled, at least 2 hours and up to 1 month.

　　

Step 2

Prepare grill.

　　

Step 3

Put feta on a platter and pour olives and marinade over it. Lightly brush pitas with oil and season with salt and pepper. Grill pitas on a rack set 5 to 6 inches over glowing coals about 1 minute on each side. (Alternatively, grill pitas in a hot well-seasoned ridged grill pan over moderately high heat.)

　　

Step 4

Serve pitas warm with feta and olives. Serve cucumber spears on the side.