Marinated Olives & Feta

1. Prepare ingredients

Rinse the mixed olives briefly under cool water and drain well. Pat the feta block dry with paper towels and cut into approximately 3/4-inch cubes. Thinly slice the garlic cloves. Zest the lemon, then cut and reserve the lemon for juice. If using orange peel, cut into 2–3 thin strips (avoid the white pith).

2. Warm and bloom spices

In a small saucepan over low heat, warm the olive oil until it is just warm to the touch (do not let it simmer). Add the sliced garlic and warm for 1–2 minutes to soften and infuse the oil — do not brown. Remove from heat and stir in the smoked paprika, dried chili flakes, and whole black peppercorns; let sit for 2 minutes to bloom the spices.

3. Assemble in container

In a clean, medium glass jar or shallow bowl with a tight-fitting lid, combine the drained olives and feta cubes. Add the fresh rosemary (lightly bruised by pressing with the back of a spoon to release oils), thyme sprigs, lemon zest, optional orange peel strips, and chopped parsley.

4. Add oil and acid

Pour the warm spiced olive oil over the olives and feta so they are mostly submerged. Add the lemon juice (about 1 tablespoon), red wine vinegar, sea salt, and freshly ground black pepper. Stir gently to distribute spices and herbs, taking care not to break up the feta too much.

5. Marinate

Cover tightly and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld. If you prefer a room-temperature appetizer, bring the marinated olives and feta to room temperature 30–60 minutes before serving.

6. Final seasoning and serve

Before serving, taste and adjust seasoning with additional sea salt, pepper, or a splash more lemon juice or vinegar as desired. Transfer to a shallow serving bowl, spoon the oil and aromatics over the top, and garnish with a few extra sprigs of fresh thyme or a light dusting of smoked paprika. Serve with crusty bread, grilled pita, or as part of a mezze platter.

7. Storage

Store leftovers refrigerated in an airtight container for up to 5 days. Bring to room temperature before serving. Note: the oil will solidify when cold; loosen by letting sit at room temperature or warm the jar briefly in a bowl of warm water.

Marinated Olives & Feta Recipe

Recipe information

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