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Marinated Olives and Feta Cheese
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Mild buttery Castelvetrano olives and briny cubes of feta cheese are marinated in rich olive oil seasoned with garlic, thyme and red pepper flakes for an easy appetizer. The garlic mellows the tangy cheese while adding depth to the infused oil. I like to arrange the marinated olives and feta in a checkerboard pattern for a fun, eye-catching presentation, but they’re just as delicious served simply in a bowl with toothpicks, crostini or warm pita on the side. If you’re looking for another great recipe using olives you can’t miss this green olive tapenade and fans of feta should check out this whipped feta dip.
Why You’ll Love This Recipe
- Effortlessly elegant. A quick and simple appetizer that looks beautiful on any spread.
- Make-ahead friendly. The flavors deepen as they marinate, making this perfect for prepping ahead of a party.
Key Ingredients in This Recipe
- Olives – Castelvetrano olives have a mild, buttery, and slightly sweet flavor with a rich, smooth texture that makes them especially easy to love (even for people who don’t usually like olives).
- Feta – Feta cheese has a tangy and salty flavor. It’s frequently used in Greek cooking and is typically made from sheep’s milk. I like buying a whole block of Feta cheese so it can be cut into even cubes.
- Thyme – Sprigs of fresh thyme add an earthy flavor to the oil.
- Garlic – The smashed garlic cloves infuse the oil with flavor. I like to spread the simmered garlic onto crostini.
- Olive oil – Since the feta will take on the flavor of the olive oil, I would recommend using a decent oil. (It doesn’t need to be your best drizzling bottle, but still a good one!)
- Lemon zest – Finishing the marinated olives and feta with lemon zest adds a fresh, bright note to the dish.
A full ingredient list with exact amounts can be found in the recipe card below.
Swaps and Substitutions
- Cheese: Try halloumi or firm mozzarella cubes for a milder alternative, or use marinated goat cheese for extra tang.
- Olives: Castelvetrano olives are buttery and mild, but you can use another green olive like Cerignola olives, for a similar flavor or Kalamata for a saltier, more robust option. You can also use a mix of your favorite olives rather than just one type.
- Spice-level: Add more or fewer red pepper flakes (or substitute with chili oil) based on your preferred heat.
- Herbs: Swap thyme for rosemary or oregano for a different aromatic profile. Fresh herbs give the best flavor, but dried thyme or oregano can be used; just use half the amount.
How to Prepare This Recipe in Advance
This mixture can be made up to 1 week in advance and stored refrigerated in an airtight container.
How to Make Marinated Olives and Feta Cheese (Step-by-step)
Add olive oil, garlic, red pepper flakes, and thyme to a small sauce pot. Heat over medium-low heat until the garlic is fragrant but not browned, about 5 minutes.
Remove from the heat and add the olives. Let cool completely, about 10 minutes.
Add to a large serving bowl or arrange olives and feta in a checkerboard pattern on a serving platter. Pour the flavored oil over the top and top with the lemon zest.
Let the marinated mixture sit for at least 10 minutes to 1 hour. Garnish with salt and pepper. Serve simply with toothpicks or with bread.
FAQ – Frequently Asked Questions
I love Castelvetrano olives for their mild, buttery, and slightly sweet flavor, though you can use another favorite type of olive like Cerignola or Kalamata, based on preference.
Yes! I recommend using pitted olives for the easiest serving. This way the marinade can also make its way inside the olives.
While you can serve it right away, I recommend marinating for at least 10 minutes to 1 hour, though the flavor intensifies if you let it sit overnight in the fridge.
Stored in an airtight container and covered in olive oil, it will last up to 1 week in the refrigerator.
Fresh herbs give the best flavor, but dried thyme or oregano can be used – just use half the amount.
Yes! Strain the leftover oil and drizzle it over roasted vegetables, use it in salad dressings, or serve it with crusty bread for dipping.
Other Recipes to Try
If you enjoy this marinated olives and feta recipe, give these a try:
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
Marinated Olives and Feta Cheese
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Ingredients:
- ½ cup extra-virgin olive oil
- 4 cloves garlic, smashed
- ½ teaspoon red pepper flakes
- 4 sprigs fresh thyme
- 1 (5.7-ounce) jar pitted Castelvetrano olives
- 8 ounces feta cheese block in brine, cut into 1” cubes
- 1 teaspoon lemon zest
- Flake salt, as needed
- Freshly ground black pepper, as needed
Instructions:
- Add olive oil, garlic, red pepper flakes, and thyme to a small sauce pot. Heat over medium-low heat until the garlic is fragrant but not browned, about 5 minutes.
- Remove from the heat and add the olives. Let cool completely, about 10 minutes.
- Add to a large serving bowl or arrange olives and feta in a checkerboard pattern on a serving platter. Pour the flavored oil over the top and top with the lemon zest.
- Let the marinated mixture sit for at least 10 minutes to 1 hour. Garnish with salt and pepper. Serve simply with toothpicks or with bread.
Notes:
Nutrition:
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