Marinated Olives and Feta

Name: Marinated Olives and Feta
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Greek
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 garlic cloves, thinly sliced; 1 tsp lemon zest; 4 fresh thyme sprigs; 1/2 tsp dried oregano; 1/4 tsp crushed red pepper flakes; 1/4 tsp black pepper, coarsely ground

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.

10 minEasyServes 4220 cal/serving

GreekAppetizerNo-CookMediterraneanVegetarianLow CarbHalal-friendlyGluten-FreeNut-FreeEgg-FreePork-FreeAlcohol-FreeCorn-Free

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 garlic cloves, thinly sliced
1 tsp lemon zest
4 fresh thyme sprigs
1/2 tsp dried oregano
1/4 tsp crushed red pepper flakes
1/4 tsp black pepper, coarsely ground

Instructions

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.
2

In a small bowl, stir together 6 tbsp extra-virgin olive oil, 2 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.
3

Pour the seasoned olive oil over the olives and feta. Tuck in 4 fresh thyme sprigs. Toss gently to coat everything.
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.
5

Serve as part of a mezze spread with crusty bread for dipping in the flavored oil.

Questions

Can I make Marinated Olives and Feta dairy-free?

Yes. The dairy in this entry is 4 oz feta cheese block, 3/4-inch cubes. Swap the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Can I make Marinated Olives and Feta ahead?

Yes, it takes well to being made ahead. Refrigerate leftovers within two hours and eat them within three days. It is served cold; there is nothing to reheat.

Can I halve or double Marinated Olives and Feta?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

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