Fresh herbs and tart lemon make Marinated Olives and Feta a refreshing and flavorful summer appetizer.
Simply Appealing
Scoop up some Mediterranean deliciousness! Marinated Olives and Feta combines two kinds of olives, salty feta cubes, fresh herbs and bright, zesty lemon in a refreshing, flavorful dish. Just an hour in the fridge brings all the wonderful flavors and textures together in the simplest and best combo that’s a great party dip, appetizer or even snack.
Olive You Very Much
We’re big, big fans of olives in this house. If we’re not eating them straight from the jar, we’re loading them onto charcuterie boards (or a charcuterie dip), gobbling them up in our Greek salad with chicken, or piling them on our loaded hummus. Honestly, any excuse for olives is a good one.
This dish is a winner because you can enjoy it as a dip or just grab a toothpick and dive in. Scoop it up with pita bread or spear the perfect bite of salty cheese and salty olives all covered in a fragrant marinade. It’s so delicious, I just know you’ll be making it all the time!
Ingredients and Supplies
(see recipe card at the bottom of this post for measurements and details)
Ingredients:
- Pitted kalamata olives
- Pitted manzanilla olives stuffed with pimentos
- Diced feta cheese chunks
- Good quality olive oil
- Lemon zest
- Lemon juice
- Red wine vinegar
- Finely chopped fresh herbs (such as rosemary, thyme, parsley and oregano)
- Pita bread, for serving
- Halved lemon slices, for garnishing
Supplies:
- Medium mixing bowl
- Food picks, for serving
How to Make Marinated Olives and Feta
- Combine all ingredients in a medium mixing bowl.
- Stir to combine well.
- Cover and refrigerate for 1 hour, stirring every 20 minutes or so.
- Serve chilled or at room temperature with food picks and pita bread wedges. Garnish with lemon slices, if desired.
Storage
Store in a sealed jar or container in the refrigerator for up to 2 weeks. Shake or stir well before serving. The marinade will thicken a bit so feel free to stir in a little more olive oil to thin it out, if desired.
The Best Party Dip Recipes
Whether it’s the holidays, game days, or family get togethers, if there’s a party, there’s a dip for that! The Best Party Dip Recipes are easy, delicious and guaranteed crowd pleasers.
If you make this Marinated Olives and Feta, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,
Marinated Olives and Feta
- Prep Time: 5 minutes
- Chilling Time: 1 hour
- Total Time: 1 hour 5 minutes
- Yield: 3 cups
Description
Fresh herbs and tart lemon make Marinated Olives and Feta a refreshing and flavorful summer appetizer.
Ingredients
Ingredients:
- 1 cup pitted kalamata olives, drained
- 1 cup pitted manzanilla olives stuffed with pimentos, drained
- 1 cup diced feta cheese chunks (about 4 ounces)
- 1/2 cup good quality olive oil
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- 2 tablespoons finely chopped combination of fresh herbs (such as rosemary, thyme, parsley and oregano)
For Serving:
- pita bread
- halved lemon slices
- food picks
Instructions
- Combine all ingredients in a medium mixing bowl. Stir to combine well.
- Cover and refrigerate for 1 hour, stirring every 20 minutes or so.
- Serve chilled or at room temperature with food picks and pita bread wedges. Garnish with lemon slices, if desired.
- Store in a sealed jar or container in the refrigerator for up to 2 weeks. Shake or stir well before serving. The marinade will thicken a bit so feel free to stir in a little more olive oil to thin it out, if desired.
