Marinated Olives and Feta

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If you're looking for a super low lift appetizer - these Marinated Olives and Feta would be a perfect fit!

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

We have 3 events this coming week, only one of which we are hosting, so by the time the last one rolls around, I will be looking for a super low lift appetizer that I can bring. I've got plenty of the worlds best olives in the pantry and some of my favorite feta (in sheet form) in the fridge. Duh - game on. This means I'm prepped and ready to make quick marinade for the olives and the feta and then let them hang for a few hours before we venture out. These 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 all you do is serve it up with some grilled or toasted bread to bring it all together.

Marinated Olives and Feta from (@whatsgabycookin)
PS – are you thinking of putting this on your Thanksgiving menu? Check out the full What’s Gaby Cooking menu here along with the master prep schedule to keep things organized and on track!
And if you need more Thanksgiving Ideas check out this roundup of 80+ Thanksgiving Recipes and Ideas

Marinated Olives and Feta

Author: Gaby Dalkin
4.8 from 12 votes
A super easy marinated olive recipe that makes an excellent appetizer. And if you have leftovers, stir it into pasta - game changer.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Appetizer
Cuisine Mediterranean
Servings 8 people


  • 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

Nutrition Information

Calories: 213kcal | Carbohydrates: 5g | Protein: 6g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Cholesterol: 32mg | Sodium: 934mg | Potassium: 75mg | Fiber: 2g | Sugar: 1g | Vitamin A: 346IU | Vitamin C: 9mg | Calcium: 201mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!


  1. 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!

  2. 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!

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