INGREDIENTS
2 cups
pitted castelvetrano olives, lightly crushed
1
lemon, zested
4 tbsp
extra virgin olive oil
3 cloves
garlic
1
shallot, sliced
4
sprigs of thyme
1/2 tsp
red pepper flakes
1
sheets of feta, broken into large pieces (about 10 ounces)
Grilled bread for serving