Citrus Marinated Olives Feta

I threw this together one evening when friends showed up unexpectedly, and it saved me from serving crackers and apologies. The fridge had olives, a block of feta, and half a lemon, so I tossed everything with olive oil and whatever herbs were still alive on the windowsill. An hour later, it tasted like I'd planned it all week.

I started making this for summer dinners on the patio, where people could pick at it while the grill heated up. Someone always asks for the recipe, and I have to admit there isn't much to it, just good ingredients and a little patience. It's become the thing I bring to potlucks because it travels well and never comes home with me.

Ingredients

• Mixed olives: Use a mix of green and black for color and flavor, pitted ones save your guests from the surprise crunch.
• Feta cheese: Cut it into cubes that hold their shape but soak up the marinade, too crumbly and it dissolves.
• Lemon and orange zest: The oils in the zest add perfume without the sharpness of juice alone, use a light hand or it turns bitter.
• Fresh lemon and orange juice: Just enough to brighten everything without making it soupy or acidic.
• Garlic cloves: Slice them thin so they mellow in the oil and don't bite back.
• Shallot: Adds sweetness and a gentle onion flavor that doesn't overpower the citrus.
• Fresh parsley: Keeps it green and fresh, dried parsley tastes like dust here.
• Oregano: Fresh is lovely, but dried works and actually deepens as it sits.
• Chili flakes: Optional, but a pinch wakes everything up without making it spicy.
• Black pepper and sea salt: Go easy, the olives and feta are already salty.
• Extra virgin olive oil: This is the base, use something you'd happily dip bread into.

Instructions

Combine the olives and feta:

Toss them together in a bowl big enough to stir without losing half over the side. They should look like they belong together, colorful and chunky.

Add citrus and aromatics:

Scatter in the zest, juices, garlic, and shallot, making sure everything gets a little bit of everything. The smell alone will make you hungry.

Season with herbs and spices:

Sprinkle the parsley, oregano, chili, pepper, and salt over the top. Don't worry about mixing yet, just layer it in.

Pour in the olive oil:

Drizzle it slowly and watch it pool around the feta and olives, then toss gently with a spoon until everything glistens. You want each piece coated, not swimming.

Marinate:

Cover and slide it into the fridge for at least an hour, though overnight is better. The feta softens and the flavors blur together into something cohesive.

Serve:

Let it come to room temperature and give it a stir before putting it out. Serve with bread that can soak up the oil, or just eat it straight with a fork.

Save

The first time I made this for a dinner party, I panicked because it looked too simple, so I added roasted red peppers and toasted almonds at the last second. It worked, and now I do it every time I want it to feel a little more generous. It's the kind of dish that makes people think you know what you're doing, even when you're winging it.

How to Store It

Keep it in an airtight container in the fridge for up to four days, and the flavors will only get deeper. If the olive oil solidifies, just leave it on the counter for twenty minutes and it'll loosen back up. I've eaten it cold straight from the fridge and it's still good, but room temperature is better.

What to Serve It With

Crusty bread is essential, something with a good chew that won't fall apart when you drag it through the oil. It also fits on a mezze platter next to hummus, roasted vegetables, or grilled halloumi. I've served it alongside grilled lamb and it held its own without competing.

Ways to Change It Up

You can swap the feta for fresh mozzarella if you want something milder, or use marinated artichoke hearts for extra tang. A handful of sun dried tomatoes adds sweetness and chew, and a splash of red wine vinegar makes it sharper. If you like heat, double the chili or add a sliced fresh red chili.

• Add a sprig of fresh thyme or rosemary to the marinade for a woodsy note.
• Toss in capers if you want more brine and salt.
• Serve it warm by heating it gently in a small pan, it's incredible that way too.

Save

This recipe doesn't ask for much, but it gives back more than it takes. Make it once and you'll understand why it's always in my fridge.

Recipe Questions & Answers

→ How long should the olives and feta marinate?

Allow the olives and feta to marinate for at least 1 hour, though 12 to 24 hours enhances the flavors significantly.

→ Can I use different types of olives?

Yes, a mix of green and black olives works best, but you can adjust based on preference and availability.

→ What herbs complement this dish?

Fresh parsley and oregano add bright, earthy notes that balance the citrus and feta perfectly.

→ Is it best served cold or room temperature?

Serve this dish chilled or bring it to room temperature before serving to allow the flavors to open up fully.

→ Can I customize the citrus flavors?

Yes, you can adjust the ratio of lemon and orange zest and juice for a sweeter or more tart profile.