Description
This Marinated Olives and Feta Cheese recipe is a quick, elegant Mediterranean appetizer made with creamy feta cubes, buttery Castelvetrano olives, garlic, thyme, lemon zest, and a hint of red pepper. All tossed in fragrant extra-virgin olive oil and finished with flake salt and black pepper.
Ingredients
Scale
- 1/2 cup extra-virgin olive oil
- 4 cloves garlic, smashed
- 1/2 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-inch cubes
- 1 teaspoon lemon zest
- Flake salt, to taste
- Freshly ground black pepper, to taste
Instructions
- In a small saucepan over low heat, warm the olive oil with smashed garlic, red pepper flakes, and thyme sprigs for 3–4 minutes until fragrant. Do not brown the garlic.
- Remove the pan from heat and let the oil cool slightly.
- In a medium mixing bowl, combine olives, feta cubes, and lemon zest.
- Pour the warm infused oil over the olives and cheese. Toss gently to coat.
- Let marinate for at least 30 minutes at room temperature, or refrigerate for a few hours for deeper flavor.
- Before serving, sprinkle with flake salt and black pepper. Drizzle with a little extra olive oil if desired.
Notes
- Use feta packed in brine for the best creamy texture.
- Don’t overheat the oil—gentle warming keeps the flavors fresh.
- Letting the mixture rest enhances the flavor balance.
- Use the leftover oil as a salad dressing or drizzle for bread.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 270
- Sugar: 1g
- Sodium: 580mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 30mg