Marinated Greek Olives and Feta
A combo of salty Kalamata and Castelvetrano olives, creamy feta, fresh garlic, lemon peel, extra virgin olive oil, vinegar, herbs and spices. This appetizer is quick, easy and absolutely addicting.
Servings: 6
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.