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
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