These marinated Greek olives combine salty Kalamata and Castelvetrano olives, creamy feta, lemon peel, fresh garlic, olive oil, vinegar, herbs and spices for the most delicious bite-sized appetizer.
This recipe is quick, easy and absolutely addicting.
Looking for more Greek appetizers? Check out my Greek Pita Nachos or Greek Salad Skewers.
WHAT INGREDIENTS DO I NEED?
Olives – a combo of pitted Kalamata and Castelvetrano olives are my favorite for this recipe. You can use any olives you like, pitted or not. Just make sure you don’t get the olives that are already marinated. If they are in the brine, you will drain them first.
Olive oil – high-quality extra virgin olive oil is best for this recipe since the olive oil is the base of the marinade it’s imperative to use the best you can find. A Greek extra virgin olive oil from Crete is ideal.
Red wine vinegar – adds a nice tangy balance to the salty olives.
Fresh parsley – using fresh is best for the color and flavor. You can sub for 2 tsp dried if necessary.
Dried oregano – a classic Greek herb that is absolutely necessary and delicious.
Red pepper flakes – is optional but adds a nice subtle heat. If you don’t prefer any spice, then leave it out.
Garlic – thinly slicing the garlic is best.
Lemon peel – we prefer to only use the peel of one lemon as opposed to the zest which can be overpowering. Mixing in just the peel adds the perfect amount of fresh citrusy flavor.
Feta – make sure to buy a high-quality feta block in brine and cut it yourself into bite sized cubes.
HOW TO MAKE MARINATED GREEK OLIVES
Step 1 – Prep ingredients by chopping fresh parsley, peeling lemon with a vegetable peeler and thinly slicing garlic.
Step 2 – In a large mixing bowl, whisk together olive oil, red wine vinegar, fresh parsley, dried oregano and red pepper flakes.
Step 3 – Drain olives and add to bowl with thinly sliced garlic and lemon peel strips. Tossing to coat in the marinade.
Step 4 – Cut feta into small cubes and lightly mix in with olive mixture.
Step 5 – Serve marinated Greek olives and feta at room temp with cocktail toothpicks. Store in fridge for up to 2 weeks.
WHAT TO SERVE WITH MARINATED GREEK OLIVES
Marinated Greek Olives and Feta make the perfect cocktail party appetizer or snack on their own.
They are also a great accompaniment to many other dishes.
Serving options:
- As part of a mezze platter
- With fresh crusty bread
- Serve with an assortment of cheese and crackers
- Enjoy with some fresh garlic pita bread
- Include marinated Greek olives in your orzo pasta salad
- Serve on top of homemade Greek whipped feta
- Enjoy with homemade Tzatziki
- Add Greek marinated olives to your homemade Cava bowl
HOW TO STORE LEFTOVER MARINATED GREEK OLIVES
Leftover marinated Greek olives keep well in the fridge for up to 2 weeks.
Store in an airtight container or jar but be mindful that the marinade may thicken the longer they are stored.
You can toss them with a bit of olive oil to freshen them up before serving again.
RECOMMENDED TOOLS
RECIPE FAQ’S
About 2 weeks. The marinade may thicken a bit, so you can add a bit more olive oil and toss around before serving again.
Yes, once they have been opened from the jar they need to be stored in the fridge.
Yes, you can use any olives you like, pitted or not. You can use all of one kind or a medley of several.
MORE GREEK RECIPES YOU’LL LOVE
RECIPE VIDEO
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Marinated Greek Olives and Feta
Ingredients
- 9.5 oz jar pitted whole kalamata olives drained
- 9.5 oz jar pitted whole castelvetrano olives drained
- 1/4 cup olive oil
- 1 tbsp red wine vinegar
- 1/4 cup fresh parsley chopped
- 1 tsp dried oregano
- 1 tsp red pepper flakes
- 4 garlic cloves thinly sliced
- 1 lemon peel peeled into strips using vegetable peeler
- 7 oz feta chunk cut into small cubes
Instructions
- Prep ingredients by chopping fresh parsley, peeling lemon with a vegetable peeler and thinly slicing garlic.
- In a large mixing bowl, whisk together olive oil, red wine vinegar, fresh parsley, dried oregano and red pepper flakes.
- Drain olives and add to bowl with thinly sliced garlic and lemon peel strips. Tossing to coat in the marinade.
- Cut feta into small cubes and lightly mix in with olive mixture.
- Serve at room temp with cocktail toothpicks. Store in fridge for up to 2 weeks.
Notes
- Only use the very outer peel of the lemon.
- Skip the feta for a dairy-free and vegan dish.
- To store, transfer to an airtight container and store in the fridge for up to 2 weeks.
So delicious and easy. Thanks for it