Marinated Olives and Feta
A no-cook Greek mezze of mixed olives and cubed feta cheese steeped in herbed olive oil with lemon zest, garlic, and crushed red pepper. Flavors deepen beautifully after an hour of marinating. Plan ahead: marinate at least 1 hour, ideally overnight.
Ingredients
- 1 cup mixed pitted olives (kalamata, Castelvetrano, etc.)
- 4 oz feta cheese block, 3/4-inch cubes
- 6 tbsp extra-virgin olive oil
- 2 cloves garlic cloves, thinly sliced
- 1 tsp lemon zest
- 4 sprigs fresh thyme sprigs
- 1/2 tsp dried oregano
- 1/4 tsp crushed red pepper flakes
- 1/4 tsp black pepper, coarsely ground
Instructions
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1
Combine 1 cup mixed pitted olives (kalamata, Castelvetrano, etc.) and 4 oz 3/4-inch cubes feta cheese block in a medium jar or shallow bowl.
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2
In a small bowl, stir together 6 tbsp extra-virgin olive oil, 2 cloves thinly sliced garlic cloves, 1 tsp lemon zest, 1/2 tsp dried oregano, 1/4 tsp crushed red pepper flakes, and 1/4 tsp coarsely ground black pepper.
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3
Pour the seasoned olive oil over the olives and feta. Tuck in 4 sprigs fresh thyme sprigs. Toss gently to coat everything.
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4
Cover and refrigerate for at least 1 hour, or up to 3 days, turning once or twice. Bring to room temperature for 20 minutes before serving.
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5
Serve as part of a mezze spread with crusty bread for dipping in the flavored oil.