Marinated Olives + Feta

Briny olives and chunks of creamy feta cheese are an easy addition to mezze platters and tasty in so many Mediterranean-style dishes. Olives and goat and sheeps’ milk cheese like feta are common ingredients from the Mediterranean region: They go great in classic dishes like creamy loaded hummus, crunchy salads, and vegetable-grain casseroles. It’s simple enough to embellish your recipes with the complementary yet contrasting bites of marinated olives and feta. We love using these flavorful accouterments as a finishing touch for added flavor or chopped up for texture throughout, too!

Feta is creamy, while olives are firm and both are perfectly acidic and salty. The duo is left to soak in a marinade of extra virgin olive oil and aromatics like sliced garlic, zested lemon, and dried herbs. You can store the olives and feta in the marinade in the refrigerator for a couple weeks and grab some as needed. We recommend letting it soak for at least an hour before serving initially. And the more you marinate, the better the flavor! The olives even tend to lend a bit of their own briny flavor to the marinade and the feta: Everything comes together just right after these ingredients are left to sit and get to know each other.

Marinated Olives + Feta


  • 1 cup green olives
  • ½ cup kalamata olives
  • ½ cup feta, cubed
  • 1 cup extra virgin olive oil
  • 3 cloves garlic, thinly sliced
  • 1 tsp lemon zest 
  • ½ tsp dried basil
  • ½ tsp dried oregano
  • ¼ tsp red pepper flakes


  1. Add all ingredients to a large bowl and mix gently to combine.
  2. Store in an airtight container in the refrigerator.

Leave a comment

Please note, comments must be approved before they are published