My no-cook, no-fuss Citrus and Herb Marinated Feta and Olives recipe will level up your next dinner party or gathering. It’s low effort, wildly flavorful, and feels just a little fancy in the best possible way. The centerpiece of a lovely charcuterie board. And yes, I timed myself making it, and it only took 9 minutes!
I like to serve it with Homemade Greek Pita triangles or even Homemade Same-Day Focaccia. Check out some of my other Mediterranean Appetizers and make your own Mezze Board.
Marinated Feta and Olives: Recipe at a Glance
Prep Time
9 mins
Marinate Time
30 mins
Total Time
39 mins
Servings
6 People
Calories*
295 kcal
Difficulty
Easy
Main Ingredients
Feta cheese, olives, olive oil, lemon, orange, thyme, garlic, dried oregano and chili flakes
Technique
Making a marinade, cubing feta cheese, and marinating cheese and olives.
*Calories are estimated
Table of Contents
Why This Recipe Works
- Super Simple! It’s incredibly easy to make with no cooking involved, and the marinade does all the heavy lifting while the feta and olives soak up flavor.
- Mezze Board Staple. It pairs beautifully with warm pita, crusty bread, crackers, and a bigger Mediterranean-style Mezze spread with dips, salads, and grilled mains.
- Tested and works: Groceries can be expensive! All my Appetizer Recipes are tested by me, my team or recipe testers before posting.
Ingredients
This easy recipe comes together with straightforward and simple ingredients. And it’s also very adaptable. Change up the herbs and flavorings to suit your taste. Here is what you will need:
- Feta Cheese: Use a block of feta if possible, then cut it into cubes for the best texture. I prefer to use Greek Feta Cheese. Avoid using pre-crumbled feta, as it will just dissolve into the marinade. The goal here is to have nice, big chunks of marinated feta cubes to bite into. You could use Bulgarian feta, but I find that it tends to be too soft and creamy for a recipe like this. Also, try my Feta Yogurt Cucumber Dip and my Whipped Feta with Honey and Pistachios.
- Mixed Olives: I like using Kalamata, Castelvetrano and green olives, but use what you like. A mix of colors and flavors makes it extra pretty. I recommend using pitted olives in this recipe; it just makes it more enjoyable for your guests.
- Extra virgin olive oil: Definitely use extra virgin olive oil here. The oil not only helps disperse the flavoring in the marinade but also adds its own flavor. I take a similar approach in my Bread Dipping Oil recipe.
- Citrus: I am using a combination of both lemon zest and orange zest in this recipe. The lemon adds brightness and zing, while the orange adds a different citrus layer and sweetness. You can also use lime zest.
- Garlic Cloves: Rather than mincing fresh garlic as you would in a typical marinade, I prefer to thinly slice it for a mellow, savory bite.
- Dried Oregano: Adds that classic Mediterranean feel. Dried thyme or Italian seasoning can be substituted.
- Fresh Herbs: I like using fresh thyme in this recipe, but you can also use fresh rosemary.
- Serve with: Warm pita bread, baguette slices, crackers, or crusty bread.
Refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.
How to Make this Citrus & Herb Marinated Feta & Olives Recipe
Step 1. Make Marinade. In a medium bowl, combine the olive oil, lemon zest, orange zest, sliced garlic, dried oregano, and chili flakes. Stir well so everything is evenly mixed.
Step 2. Prep the Cheese and Olives. Place the cubes of feta and mixed olives in a shallow dish, serving bowl, or wide jar. Add the thyme, rosemary, lemon peel and/or orange peel too, if using.
Step 3. Pour. Pour the marinade over the feta and olives, making sure everything gets nicely coated.
Step 4. Marinate. Let the mixture marinate for at least 30 minutes at room temperature if serving soon, or cover and refrigerate for up to 3 days for deeper flavor. Serve with pita, baguette slices, crackers, or crusty bread.
Pairing and Menu Ideas
This appetizer fits beautifully into a Mediterranean or mezze-style spread. I like to serve it with Muhammara (Red Pepper Walnut Dip), Mutabal (Roasted Eggplant Dip), Caramelized Eggplant Hummus, Blistered Shishito Peppers, Whipped Feta with Honey and Pistachios and Red Pepper Feta Dip.
The marinated feta and olives can also be added as toppers to level up a basic salad or bowl. Add them to any of my Mediterranean Salad Recipes.
I also like to serve them as a side with one of my Mediterranean main dishes, like Marinated Greek Lambchops, Beef Kofta Kebabs, or even Turkey Kebab Wraps.
Expert Tips
- Block Feta! Use block feta instead of pre-crumbled feta whenever possible. It holds its shape better and gives you a creamier, more substantial bite once marinated. I always recommend buying and using blocks of feta in all my feta recipes.
- Don’t add extra salt. Between the feta and olives, there’s already plenty going on in the salt department. I don’t add any, but as always, taste and adjust to your liking.
- Make Ahead. For a deeper flavor, let it marinate longer than 30 minutes when you can. This is a perfect make-ahead recipe for a dinner party or gathering. The flavor improves, in my opinion, after a day in the fridge. Other make-ahead party favorites: Marinated Chickpeas, Feta Yogurt Cucumber Dip, and Mafghoussa (Labneh with Butternut Squash).
- Bring it to room temperature before serving. Chilled olive oil can firm up in the fridge, and the olive oil may even solidify. The texture and flavor are best once the oil loosens and everything warms slightly.
- Serve in a blate (bowl+plate). A wide, shallow serving dish works better than a deep jar for serving. That way, every piece of feta and every olive gets coated in the citrusy oil, and guests can scoop up the good stuff more easily.
- My extra tip: save a little fresh zest to finish the dish right before serving. It wakes everything up and makes the whole bowl smell amazing.
- Other Additions: You can play with the herbs here and use bay leaves or fresh oregano. Use Aleppo pepper flakes instead of chili flakes. You can even add lemon juice to the marinade if you want it to pack more citrus punch.
Marinated Feta and Olives Recipe FAQs
Yes, absolutely. This is a great make-ahead appetizer. You can prepare it several hours in advance or refrigerate it for up to 3 days.
Store leftovers in an airtight container in the refrigerator. The olive oil may solidify slightly when cold, so let it sit at room temperature before serving again. I prefer to use glass containers.
Other Appetizer Recipes
Snacks & Mezze
Snacks & Mezze
Soups & Stews
Soups & Stews
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Marinated Feta and Olives
Ingredients
For the Marinade
- ½ cup Extra virgin olive oil
- 1 tablespoon Lemon zest
- 1 tablespoon Orange zest
- 1-2 Garlic cloves – sliced thin
- ½ teaspoon Dried oregano
- ¼ teaspoon Chili flakes – Optional, use more or less to taste
For the Feta and Olives
- 8 oz Feta cheese – Cut into ½ or ¾ inch cubes
- 1 cup mixed olives (Kalamata, Castelvetrano, or green olives) – See note
- 3-5 Whole thyme sprigs – You can also use rosemary
- 3-5 Lemon and/or orange peels
To Serve
- Warm pita bread or pita triangles
- Crostini or toasted baguette
- Bread or focaccia slices
Instructions
- Make Marinade. In a medium bowl, combine the olive oil, lemon zest, orange zest, sliced garlic, dried oregano, and chili flakes. Stir well so everything is evenly mixed.
- Prep the Cheese and Olives. Place the cubes of feta and mixed olives in a shallow dish, serving bowl, or wide jar. Add the thyme sprigs, lemon peel and/or orange peel too, if using.
- Pour. Pour the marinade over the feta and olives, making sure everything gets nicely coated.
- Marinate. Let the mixture marinate for at least 30 minutes at room temperature if serving soon, or cover and refrigerate for up to 3 days for a deeper flavor. Serve with pita, baguette slices, crackers, or crusty bread.
Notes
- Feta Cheese: Use a block of feta if possible, then cut it into cubes for the best texture. I prefer to use Greek Feta Cheese. Avoid using pre-crumbled feta, as it will just dissolve into the marinade. The goal here is to have nice, big chunks of marinated feta cubes to bite into.
- Mixed Olives: I like using Kalamata, Castelvetrano and green olives, but use what you like. A mix of colors and flavors makes it extra pretty. I recommend using pitted olives in this recipe; it just makes it more enjoyable for your guests.
- Garlic Cloves: Rather than mincing fresh garlic as you would in a typical marinade, I prefer to thinly slice it for a mellow, savory bite.
- Serve with: Warm pita bread, baguette slices, crackers, or crusty bread.
- Don’t add extra salt. Between the feta and olives, there’s already plenty going on in the salt department. I don’t add any, but as always, taste and adjust to your liking.
- Make Ahead. For a deeper flavor, let it marinate longer than 30 minutes when you can. This is a perfect make-ahead recipe for a dinner party or gathering. The flavor improves, in my opinion, after a day in the fridge.
- Bring it to room temperature before serving. Chilled olive oil can firm up in the fridge, and the olive oil may even solidify. The texture and flavor are best once the oil loosens and everything warms slightly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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