If you're looking for a super low lift appetizer - these Marinated Olives and Feta would be a perfect fit!
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.
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
Ingredients
- 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
Instructions
- 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)
Love this recipe, and my daughter just requested it for her graduation dinner (she's vegan, so I use vegan feta for her and TJ's for the rest of us and it turns out great)
I'm wondering about how much shallot is good for this recipe. It says " 1 Shallot" but shallots vary in size. Any recommendations?
Thanks
1 small shallot is plenty!
An easy, refreshing appetizer. I only added about 2-3 ounces of Feta for my personal preference; it was delicious. I served it with toasted pita but it also tastes great with flatbread crackers
This was absolutely delicious. I made a double batch for an Easter appetizer and it was eaten by all. This will be a regular appetizer for us. I have yet to find a recipe of yours that isn't delicious. So so good.
how long can you keep the olive dip in the refrigerator
a few days! but if you prep it ahead... I wouldn't add the feta until about an hour before serving
Fantastic, great taste, don't skimp on real Bulgarian feta and good olives.
Easy and delicious!
This will be great for a large group!
I love serving this as a dinner side dish . So yummy. My new favourite
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!
Gaby,
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?
Thanks!
Delallo