- 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
- 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.
- Prepare grill.
- 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.)
- Serve pitas warm with feta and olives. Serve cucumber spears on the side.