Citrus Marinated Olives Feta

I stumbled onto this combination at a street market in Athens, watching a vendor toss cubed feta into a jar of glistening olives with nothing but citrus peels and a glug of green oil. No recipe, no fuss. Back home, I recreated it in my own kitchen, and it became the thing I bring to every gathering because it looks impressive but takes almost no effort.

The first time I served this, I panicked because I forgot to pick up crackers. Someone grabbed a hunk of sourdough, tore it apart, and started mopping up the oil and herbs at the bottom of the bowl. Within minutes, everyone was doing the same thing, and the bread was gone before the olives were.

Ingredients

• Mixed olives: Use a combination of green and black for color and flavor contrast, pitted ones save your guests from surprise pits.
• Feta cheese: Go for a block you cube yourself, the pre-crumbled stuff dries out and doesnt hold up in the marinade.
• Lemon and orange zest: This is where the brightness lives, use a light hand so you dont hit the bitter white pith.
• Fresh lemon and orange juice: Just a splash to balance the oil and wake up the garlic and shallot.
• Garlic cloves: Slice them thin so they mellow out in the oil instead of overpowering everything.
• Shallot: Adds a subtle sweetness that onion would bulldoze right over.
• Fresh parsley: Chopped fine, it clings to the feta and makes everything look lively.
• Oregano: Fresh is lovely, but dried works just as well and sometimes tastes more Mediterranean anyway.
• Chili flakes: Optional, but a pinch adds a gentle warmth that sneaks up on you.
• Black pepper and sea salt: Go easy on the salt since olives and feta are already salty.
• Extra virgin olive oil: This is not the place for cheap oil, it becomes the base of the whole marinade.

Instructions

Combine the base:

Toss the olives and feta cubes into a large bowl. They should have room to move around and get coated evenly.

Add citrus and aromatics:

Scatter in the lemon and orange zest, juices, garlic, and shallot. The citrus will start pulling flavor out of everything immediately.

Season and herbify:

Sprinkle in the parsley, oregano, chili flakes if using, black pepper, and just a pinch of salt. Toss gently so the herbs dont clump.

Pour and coat:

Drizzle the olive oil over the top and stir everything together until the feta and olives glisten. Make sure nothing is left dry at the bottom.

Marinate:

Transfer to a serving bowl or airtight container, cover, and refrigerate for at least an hour. The flavors deepen overnight, so if you have time, let it sit.

Serve:

Bring to room temperature before serving and give it a gentle stir. Set out with crusty bread or pile it onto a mezze platter.

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My neighbor once asked if I bought this from a fancy deli. I told her the truth and she didnt believe me until I made it in front of her. Now she brings it to her own parties and pretends she invented it, which honestly feels like the highest compliment.

Make It Your Own

If you want more texture, throw in a handful of toasted almonds or walnuts. A few strips of roasted red pepper add sweetness and color. I have also stirred in halved cherry tomatoes, though they water down the marinade if left too long.

Pairing Suggestions

This goes beautifully with a crisp Sauvignon Blanc or a bone dry rose. If youre skipping wine, sparkling water with a squeeze of lemon keeps the same refreshing vibe. Serve it alongside hummus, baba ganoush, or just good bread.

Storage and Timing

You can make this up to two days ahead, and honestly it gets better as it sits. Keep it covered in the fridge and pull it out about thirty minutes before you need it. The oil will firm up when cold, so room temperature is key for the best texture.

• If the feta starts breaking down after a couple days, just stir gently and serve it as more of a spread.
• Leftover marinade is excellent tossed with pasta or drizzled over roasted vegetables.
• Always use a clean spoon when scooping, it keeps longer that way.

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This is the kind of recipe that makes you look like you tried hard when you barely lifted a finger. Keep the ingredients on hand and youll always have something impressive to pull together.

Recipes Q&A

→ How long should the olives and feta marinate?

For best flavor, marinate for at least 1 hour. You can refrigerate it up to 24 hours to enhance the taste.

→ Can I use other herbs besides parsley and oregano?

Yes, fresh herbs like thyme or basil can add unique notes, but parsley and oregano keep the traditional Mediterranean flavor.

→ Should the olives be pitted before marinating?

Using pitted olives makes the dish easier to eat, but whole olives are fine if you prefer more texture and bite.

→ What is the best way to serve this dish?

Serve at room temperature with crusty bread or as part of a mezze platter alongside other Mediterranean dishes.

→ Can I add spice to the marinade?

Yes, adding chili flakes offers a gentle heat that complements the citrus and herbs without overpowering the flavors.