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Citrus and herb marinated olives and feta in a bowl with thyme, orange peels, and spices.
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Marinated Feta and Olives

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!
Prep Time9 minutes
Marinating Time30 minutes
Total Time39 minutes
Course: Appetizer, Side Dish
Cuisine: Greek, Mediterranean
Diet: Vegetarian
Servings: 6 People
Author: Luay Ghafari
Cost: $15

Ingredients

For the Marinade

  • ½ cup Extra virgin olive oil
  • 1 tbsp Lemon zest
  • 1 tbsp Orange zest
  • 1-2 Garlic cloves - sliced thin
  • ½ tsp Dried oregano
  • ¼ tsp 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

Key Ingredient 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.
 
Other Tips:
  • 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

Calories: 295kcal | Carbohydrates: 3g | Protein: 6g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Cholesterol: 34mg | Sodium: 784mg | Potassium: 43mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 280IU | Vitamin C: 3mg | Calcium: 205mg | Iron: 1mg