Savor the flavors of marinated olives and feta.
This elegant appetizer combines olives and feta cheese marinated in olive oil, herbs, and spices, creating a deliciously aromatic treat.
Perfect for entertaining or enjoying as a savory snack!
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Marinated olives and feta is a flavorful and sophisticated appetizer that’s perfect for entertaining or enjoying as a snack.
This dish features a mix of olives and chunks of feta cheese, marinated in a blend of olive oil, herbs, and spices, creating a deliciously aromatic and savory treat.
Ideal for meal prep, marinated olives and feta can be made ahead and stored in the fridge, allowing the flavors to meld and intensify.
Serve them with crusty bread, crackers, or as part of a charcuterie board for a delightful and elegant appetizer. This dish is perfect for adding a touch of Mediterranean flair to any occasion.
How to serve these marinated feta and olives?
Marinated olives and feta are perfect for serving as an appetizer or part of a Mediterranean-themed meal.
Present them in a shallow dish or on a charcuterie board alongside cured meats, crusty bread, and fresh vegetables for a delightful antipasto experience.
They also make an elegant addition to cocktail parties or as a starter before a main course.
The marinated flavors intensify over time, so they're ideal for preparing in advance and enjoying at gatherings where guests can savor the savory blend of olives and creamy feta.
Why You'll Love This Recipe
- Easy Appetizer: Requires minimal effort for impressive results.
- Savory and Tangy: Perfect balance of olives and feta cheese.
- Make-Ahead: Improves in flavor when marinated overnight.
- Versatile Use: Serve as a side dish, on a charcuterie board, or in salads.
- Perfect to serve as finger food or appetizers at parties, game days, tail gating, holiday appetzer and more.
Ingredients
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
- Feta: You could use any kind of feta you like. If you are using a hard feta like Greek feta, we recommend you cut the feta into cubes. If you are using a softer feta, gently crumble the feta into the jar.
- Sun-Dried Tomatoes: You will need both the tomato and the sun dried tomato oil.
- Olives: Of choice. Pit your olives and cut into thirds before use.
- Extra Virgin Olive Oil
- Black Peppercorns
- Italian Herbs: If you don't have dried Italian herbs, you could use a mix (or just one of the following) of dried oregano, thyme, parsley, and rosemary.
- Orange: You will need the peel. About 4-5 cm (1.5 – 2 inches)
- Lemon: You will need the peel. About 4-5 cm (1.5 – 2 inches)
Equipment
300 - 400 ml (10 - 13 fluid ounce) wide-mouth jar with a tight-fitting lid.
Instructions
Step One: Wash your jar in hot soapy water, rinse well and dry.
Step Two: Place the sundried tomato oil and dried Italian herbs in the jar. Then add the extra virgin olive oil. Mix the oils together with a spoon.
Step Three: Layer the feta, olives, sundried tomatoes, and black peppercorns in the jar. If there are any pieces of feta, or olives sticking out of the oil, gently push them down. Alternatively you can add more oil if needed.
Step Four: Seal the jar and store in the fridge for at least 24 hours before using.
Step Five: To serve, remove jar from fridge and allow to come to room temperature (for about 30 to 60 minutes). You may find that the oil will solidify when it gets cold. After use, place back in fridge.
Tips for Success
How to cut feta
- If using firm feta, cut it into cubes.
- If using soft feta, break it into smaller pieces as you add it to the jar. This is because it is crumbly.
Cost To Make
Estimated cost = $5.20 or $1.30 a serve
Substitutions / Variations
Here are some variations for thismarinated feta and olives you might like to try:
- Add sliced roasted peppers.
- Mix in fresh herbs like thyme or oregano.
- Include a splash of balsamic vinegar or lemon zest.
- Use different types of olives (Kalamata, green, etc.).
- Replace feta with cubed mozzarella or halloumi cheese.
- Drizzle with olive oil infused with garlic or chili flakes.
Serving Suggestions
Here are some ways you might like to serve this recipe for marinated olives and feta:
- Serve with crusty bread or crackers.
- Include on an antipasto platter with cured meats.
- Toss into pasta or grain salads.
- Top on pizza before baking.
Storage
Store in a sealed container in the refrigerator. Serve at room temperature for best flavor. Olives and feta can be stored together but should be consumed within a week.
FAQ
Feta can typically last in olive oil for about 1-2 weeks when stored in the refrigerator.
It's important to ensure the feta is completely submerged in the olive oil to maintain freshness and prevent it from drying out.
Goat cheese pairs exceptionally well with olives.
Its tangy and slightly acidic flavor profile complements the briny and salty taste of olives, creating a harmonious combination that enhances both cheeses and olives.
Olives pair deliciously with a variety of flavors including garlic, herbs like thyme and oregano, citrus zest, and spicy elements such as chili peppers.
These combinations enhance the natural brininess of olives and add depth to dishes like salads, appetizers, and pasta sauces.
Made this recipe? Let us know how it went in the comments below! We'd love to hear how it turned out.
Recipe
Marinated Olives and Feta
Equipment
- 300 - 400 ml (10 - 13 fluid ounce) wide-mouth jar with a tight-fitting lid.
Ingredients
- 2 tablespoons sundried tomato oil
- ½ teaspoon dried Italian herbs
- ¼ cup extra virgin olive oil or enough to cover the feta cheese
- 80 grams (2.82 ounces) feta cubed – see note 1
- 20 pitted black olives pitted and sliced into thirds
- 1 tablespoon sun-dried tomatoes strips
- ½ teaspoon black peppercorns
- 1 - 2 pieces of lemon peel about 4-5 cm (1.5 – 2 inches) long
- 1 - 2 pieces of orange peel about 4-5 cm (1.5 – 2 inches) long
Instructions
- Wash your jar in hot soapy water, rinse well and dry.
- Place the sundried tomato oil and dried Italian herbs in the jar. Then add the extra virgin olive oil. Mix the oils together with a spoon.
- Layer the feta, olives, sundried tomatoes, and black peppercorns in the jar. If there are any pieces of feta, or olives sticking out of the oil, gently push them down. Alternatively you can add more oil if needed.
- Seal the jar and store in the fridge for at least 24 hours before using.
- To serve, remove jar from fridge and allow to come to room temperature (for about 30 to 60 minutes). (see note 2). After use, place back in fridge.
Notes
• If using firm feta, cut it into cubes.
• If using soft feta, break it into smaller pieces as you add it to the jar. This is because it is crumbly.
2. You may find that the oil will solidify when it gets cold.
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