Marinated Olives and Feta


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I’ve been getting a lot of questions this summer about my favorite recipe in my cookbook and truth me told – it’s almost impossible to choose. That said…. the marinated olives are pretty freaking phenomenal and I gave them a new spin for these Marinated Olives and Feta as an appetizer over the holiday weekend!

Marinated Olives and Feta with grilled bread from (@whatsgabycookin)

We had 3 parties over the weekend, none of which we hosted, so by the time the last one rolled around, I was out of all my cookies and my avocado supply was at zero so that meant bringing guacamole was out of the question. I did however have a jar of the worlds best olives in the pantry and some of my favorite feta (in sheet form) in the fridge. Duh – game on. I whipped up a quick marinade for the olives and the feta and then let them hang for a few hours before we ventured to our friends house. The result was beyond. The olives are mellow and loaded with flavor, the feta is like infinitely better after it had some of the flavored olive oil infused into it, and then I served it with some grilled bread to bring it all together.

Marinated Olives and Feta from (@whatsgabycookin)

So what started as a quick fix to a potluck dinner party, ended up being my new go-to appetizer for dinner parties no matter what time of the year. And if you’re not into feta, use those little baby mozzarella balls and it will be just as good!! xo

Marinated Olives and Feta

5 from 4 votes


  • 2 cups pitted castelvetrano olives lightly crushed
  • 1 lemon zested
  • 4 tablespoons extra virgin olive oil
  • 3 cloves garlic
  • 1 shallot sliced
  • 4-5 sprigs of thyme
  • ½ teaspoon red pepper flakes
  • 1-2 sheets of feta broken into large pieces (about 10 ounces)
  • Grilled bread for serving


  • Place the olives in a bowl with the lemon zest.
  • In a small saucepan over medium high heat, combine the olive oil, whole garlic cloves, crushed red pepper flakes, sliced shallot and thyme. Cook until the garlic starts to sizzle, about 1-2 minutes, then reduce heat to low and continue to cook for 20 minutes. Remove pan from heat, add the crushed olives and lemon zest and let steep for 1 hour. Pour oil over the feta at least 20 minutes before serving. (can be combined to marinate for up to 48 hours)
  • Serve with grilled thinly sliced bread for an appetizer

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Recipe Rating


  1. Heidi

    This looks amazing and I can’t wait to try it. Just to clarify- what is feta in “sheet form”?

    • Gaby

      the kind that does NOT come pre-crumbled. It’s in the brine in a package

  2. Lindsey

    YUM! How long can you prepare in advance? Or should you pour over the feta right before serving?

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  4. janette

    Did this for my book club last night and everyone loved it! Sooo good – I actually prepared it all the night before and it was perfect come party time 🙂 I’m passing the recipe on to them right now!

  5. Sherry

    Gaby, thank you for this! I am putting it on repeat- it is delicious. I found a feta that is both goat and sheep milk from Greece that was very good. It is a unique, simple yummy appetizer I did not mind taking the last bit to work on Monday!

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  7. Patsy

    when i’ve made it my cheese crumbles and my green olives are too sour.

    • Gaby

      what kind of olives and cheese are you using?

  8. Karen Sensibile

    Where do you find pitted Castelvetrano Olives? have only seen them with pits! If i cannot find these, any other green olive ol to sub?

  9. Debbie Rokosky

    5 stars
    OMG!!! I have had this 3 times in the past 2 weeks and am craving more! Caramelized shallots, creamy feta and briny olives make this an app you can’t stop eating!