Marinated Feta and Olives
There's a 98% chance they'll be olives on the table. This 5-minute recipe will be something you'll keep coming back to!
Ingredients
5 ounces Castelevetrano olives, pitted
3 garlic cloves, smashed
1 lemon,
1/3 cup olive oil
2 teaspoons Chim Chim Churri
1/2 cup feta cheese
1 teaspoon red wine vinegar
Considerations
Use good olive oil: Since it’s a major flavor component, quality matters here.
Room temperature is important: Cold olive oil dulls flavor and changes texture—let it warm slightly before serving.
Don’t over-stir: Feta can break down quickly. Fold gently to keep larger pieces intact.
The lemon peel matters: Using peel instead of juice gives brightness without watering down the marinade.
Serving Suggestions
With warm crusty bread
Alongside crackers or crostini
Part of a charcuterie or snack board
Served with roasted vegetables
Over whipped ricotta or hummus
Variations
Spicy Version: Add crushed red pepper flakes.
Fresh Herb Upgrade: Add chopped parsley, basil, or dill before serving.
Citrus Swap: Try orange peel instead of lemon for a softer citrus note.
Creamier Finish: Add whipped ricotta underneath for a more substantial appetizer.
Instructions
Prep the olives and garlic. Slightly smash the Castelvetrano olives and whole garlic cloves using the side of a knife or the bottom of a glass to help them absorb the marinade.
Peel the lemon. Using a vegetable peeler, peel 3-4 strips of the lemon zest.
Heat the marinade. In a medium sauce pan combine olives, smashed garlic cloves, lemon peel strips, olive oil, Chim Chim Churri, and red wine vinegar. Simmer over low heat untll the olive oil begins to sizzles.
Marinate. Break up your feta cheese in a shallow bowl. Pour the olive mixture from the pan over the feta and let sit for at least 30 minutes, but ideally an hour.
Serve. Bring to room temperature before serving for the best texture and flavor. Serve as is, or with crusty bread!
