Marinated Olives and Feta
A simple, zesty appetizer bursting with Mediterranean flavors.
⏱️ 10 min🍽️ Serves 1
🔥 280 kcal💪 8g protein🍚 6g carbs🥑 26g fat🌾 3g fibreper serving
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Ingredients
- 🫒2 cup mixed olives (pitted or unpitted)
- 🧀½ cup feta cheese, cubed or crumbled
- 🧄2 cloves garlic, thinly sliced
- 🌿¼ cup fresh parsley, chopped
- 🍋1 tsp lemon zest
- 🍋2 tbsp lemon juice
- 🫒½ cup extra virgin olive oil
- 🌿½ tsp dried oregano
- 🌶️¼ tsp red pepper flakes
- 🧂 salt and black pepper, to taste
Pro tips
- For best flavor, marinate for at least 2 hours. It can be made a day ahead.
- Experiment with different types of olives like Kalamata, Castelvetrano, or a Greek mix for variety.
- Add a few cherry tomatoes or sun-dried tomatoes for extra color and sweetness.
- Ensure your feta is good quality for the best taste and texture.
Method
- 1Drain the olives thoroughly if they are in brine and pat them dry with a paper towel. Place them in a medium-sized mixing bowl.
- 2Add the cubed or crumbled feta cheese, thinly sliced garlic, chopped fresh parsley, and lemon zest to the bowl with the olives.
- 3In a small separate bowl, whisk together the lemon juice, extra virgin olive oil, dried oregano, and red pepper flakes.
- 4Pour the dressing over the olive and feta mixture. Season lightly with salt and black pepper, keeping in mind the olives and feta are already salty.
- 5Gently toss all ingredients together until everything is well coated. Cover the bowl.
- 6Refrigerate for at least 30 minutes, or preferably 2-4 hours, to allow the flavors to meld. Stir occasionally.
- 7Serve chilled or at room temperature with crusty bread, crackers, or as part of an antipasto platter.