Easy Marinated Olives and Feta Recipe with Lemon
Looking for a delicious appetizer that takes almost no effort? These Marinated Olives and Feta are bold, herby, and full of citrusy brightness from lemon peel, fresh thyme, and a little kick of red pepper flakes. With just 10 minutes of prep, you’ll have a winning appetizer that looks like it came straight off a restaurant mezze board.
If you love small bites, you have to try my blue cheese–stuffed olives, which are especially perfect with a dry dirty martini, or my burrata board loaded with fresh produce for the ultimate snack board. My prosciutto-wrapped figs and prosciutto-wrapped dates are always a crowd pleaser at a dinner party, offering that sweet-salty balance everyone loves. For cocktails, these marinated feta cubes are dreamy alongside my Cynar Spritz with cava!
Recipe Highlights: Marinated Olives and Feta
- Inspiration: Inspired by the Greek tradition of simple olive appetizers, layered with my New England touch of citrus and fresh herbs. This is an easy, no-cook, easy prep recipe!
- Best Served For: This is the quick recipe you’ll make for dinner parties, date night nibbles, or as part of a casual cheese board.
- What Makes It Special: The mix of creamy feta cubes with briny Greek olives and an oil mixture infused with garlic, citrus, and fresh rosemary creates layers of flavor with almost no work.
- The Oil: The leftover oil doubles as the base of a quick marinade for grilled vegetables or even a drizzle over warm feta or crusty bread.
Ingredients Notes
- Castelvetrano Olives: Buttery and mild, these green olives are my go-to for balance. Mix in Kalamata olives for more briny punch. Always choose good olives from the olive bar at your grocery store if you can.
- Block of Feta: Skip pre-crumbled feta and go for a block. The texture of cubed feta cheese holds up better in the marinade.
- Fresh Herbs: Fresh thyme and rosemary are essential for an herby flavor. Dried herbs don’t infuse the oil mixture in the same way.
- Lemon Peel: A vegetable peeler works better than a zester for long strips that infuse the oil slowly. You can also use zest, but it won’t be as subtle.
- Garlic Cloves: Of course, we need a little bite from some garlic. A little goes a long way for this recipe!
Suggested Ingredient Substitutions and Additions
- Swap the orange peel for a splash of red wine vinegar for tang.
Add sun-dried tomatoes or shishito peppers for an unexpected Mediterranean twist.
Try Aleppo pepper instead of chili flakes for a softer heat.
Use creamy whipped feta instead of cubes if you want more of a spreadable feta dip.
How to Make Marinated Olives and Feta
- In an airtight container or small jar, combine the olives, cubed feta cheese, lemon peel, optional orange peel, garlic slices, rosemary, thyme, red pepper flakes, and whole black pepper.
2. Pour in the extra virgin olive oil to cover everything. Add dried oregano or Aleppo pepper if desired.
3. Seal and refrigerate for at least 2 hours, ideally overnight, to allow the flavors to infuse.
4. Take the olives out of the fridge and bring to room temperature 20–30 minutes before serving. Serve in a shallow serving bowl with crusty bread, pita chips, or crackers.
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Marinated Olives and Feta (Easy Appetizer)
An easy small bite made with olives, feta, herbs, and citrus. Quick to prep and full of flavor, this marinated olives and feta recipe is perfect for mezze boards, dinner parties, or cocktail hour.
Equipment
- Small jar or airtight container
- Microplane or citrus zester
- measuring spoons
Ingredients
- 1 cup mixed olives Castelvetrano, Kalamata, green olives—whatever you love
- 6 oz block feta cheese cut into bite-sized cubes
- 1 strip lemon peel + zest of ½ lemon
- 1 strip orange peel optional for depth
- 1-2 garlic cloves thinly sliced
- 1 small sprig rosemary
- 2 sprigs fresh thyme
- ½ teaspoon red pepper flakes
- ½ teaspoon whole black peppercorns
- 1/3 cup extra virgin olive oil
- Optional: A pinch of dried oregano or Aleppo pepper for a more Mediterranean vibe
Instructions
- In a small jar or container, add 1 cup olives, 6 oz feta cubes, lemon and orange peel, garlic slices, rosemary, thyme, red pepper flakes, and black peppercorns.
- Pour in 1/3 cup extra virgin olive oil to cover everything. Add a pinch of oregano or Aleppo pepper if using.
- Seal the container and refrigerate for at least 2 hours—ideally overnight—to let the flavors infuse.
- Let it sit at room temperature for 20–30 minutes before serving to allow the olive oil to loosen up and the flavors to pop. Serve with crusty bread, crackers, or as part of a chic mezze board.
Notes
Expert Tips from My Kitchen
- Use a mix of olives for the best flavor and presentation.
- Always cut feta into cubes from a block—pre-crumbled won’t hold up in the marinade.
- For the citrus, use a vegetable peeler or Microplane to avoid bitter pith.
- Let the mixture marinate overnight if possible—the flavor only improves.
- Bring to room temperature before serving so the olive oil loosens and shines.
Serving Suggestions
- Wine Pairing: A crisp Sauvignon Blanc or dry rosé pairs beautifully with the briny olives and creamy feta.
- Add to a mezze platter with hummus, pita, and roasted vegetables.
- Serve with crusty bread or crostini for soaking up the infused olive oil.
- Try tossing the olives and feta with pasta or roasted potatoes for a bold side dish.
Storage Instructions
- Store in an airtight container in the refrigerator for up to 5 days.
- Always let it sit at room temperature for 20–30 minutes before serving so the oil softens.
- If the feta becomes too firm, drizzle with a little fresh olive oil before serving.
Nutrition Facts
Calories: 107kcalCarbohydrates: 0.3gProtein: 0.1gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 3mgPotassium: 8mgFiber: 0.2gSugar: 0.01gVitamin A: 51IUVitamin C: 0.002mgCalcium: 2mgIron: 0.1mg
Tried this recipe?Let us know how it was!