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1
Make an ice-water bath by filling a large bowl with ice and water.
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2
Line a plate with paper towels.
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3
To cook the beans, bring a large pot of salted water to a rolling boil over high heat.
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4
Add the beans and cook until crisp-tender, about 3 minutes.
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5
Drain well in a colander, then set the colander with beans in the ice-water bath (to set the color and stop the cooking), making sure the beans are submerged.
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6
Once chilled, remove the beans to the prepared plate.
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7
In the same pot, heat the oil over medium heat.
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8
Add the garlic and cook until fragrant, 45 to 60 seconds.
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9
Add the cooked green beans, olives, tomatoes, oregano, and feta, and toss to coat.
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10
Cook until just heated through, 2 to 4 minutes.
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11
Taste and adjust for seasoning with salt and pepper.
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12
Serve hot, warm, or cold.
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13
Olive oil gets its flavor from the growing environment of the olive treethe soil and the climate.
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14
In general, extra-virgin olive oils from Spain, France, northern Italy, Sicily, and Crete are milder than oils from Greece and central Italy.
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15
California has several hundred olive-oil producers and more than a hundred olive varietals, so its extra-virgin olive oil ranges in taste from sweet and mild to peppery and aggressive.
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16
Extra-virgin is the highest-quality olive oil.
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17
It is cold pressed, using pressure only, with no heat or chemicals.
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18
Its fairly unrefined and has a moderately low smoke point; it is best used for dipping, drizzling, and dressings.
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19
Olive oil, often labeled pure olive oil, has been more refined and has a higher smoke point.
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20
Olive oil is appropriate for cooking when its flavor complements the dish.
