Marinated Olives and Feta Cheese
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.
Servings 8
Calories 198kcal
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
I like to arrange the olives and feta in a checkerboard pattern for a fun, eye-catching presentation, but they’re just as delicious served simply in a bowl.
Nutrition
Calories: 198kcal | Carbohydrates: 2g | Protein: 4g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 25mg | Sodium: 328mg | Potassium: 30mg | Fiber: 0.2g | Sugar: 0.04g | Vitamin A: 181IU | Vitamin C: 2mg | Calcium: 145mg | Iron: 0.4mg
