Citrus Marinated Olives Feta (Printable)

Tangy olives and creamy feta melded with citrus zest, herbs, and olive oil in a vibrant Mediterranean blend.

# What You'll Need:

→ Olives & Cheese

01 - 7 oz mixed olives (green and black, pitted if desired)
02 - 5.3 oz feta cheese, cut into 0.8 inch cubes

→ Citrus & Aromatics

03 - Zest of 1 lemon
04 - Zest of 1 orange
05 - 2 tbsp fresh lemon juice
06 - 1 tbsp fresh orange juice
07 - 2 garlic cloves, thinly sliced
08 - 1 small shallot, thinly sliced

→ Herbs & Seasoning

09 - 2 tbsp fresh parsley, chopped
10 - 1 tbsp fresh oregano or 1 tsp dried oregano
11 - 1 tsp chili flakes (optional)
12 - ½ tsp freshly ground black pepper
13 - ¼ tsp sea salt

→ Marinade

14 - 3.4 fl oz extra virgin olive oil

# Directions:

01 - Place the mixed olives and feta cubes into a large bowl.
02 - Incorporate lemon and orange zest, lemon and orange juices, sliced garlic, and shallot into the bowl.
03 - Sprinkle fresh parsley, oregano, optional chili flakes, black pepper, and sea salt over the mixture.
04 - Pour extra virgin olive oil over all ingredients and gently toss to evenly coat.
05 - Transfer to an airtight container or serving bowl, cover and refrigerate for a minimum of 1 hour and up to 24 hours to develop flavors.
06 - Bring to room temperature before serving, stir lightly, and enjoy alongside crusty bread or a mezze platter.

# Expert Advice:

01 -
  • It gets better while you do other things, no hovering or stirring required.
  • The citrus cuts through the brine and makes everything taste brighter and less heavy.
  • You can double it, forget it in the fridge, and it still tastes incredible two days later.
02 -
  • If the feta is too salty, rinse it under cold water and pat it dry before adding it.
  • Don't skip bringing it to room temperature, cold feta is hard and the oil solidifies.
  • Taste before you add salt, the olives might be enough on their own.
03 -
  • Use a vegetable peeler for wide strips of citrus zest, then slice them thin for better distribution.
  • If you're making it ahead, hold back half the parsley and add it fresh before serving so it stays bright green.
  • A drizzle of the leftover marinade oil is perfect for dipping bread or tossing with pasta the next day.

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