I’m all about appetizers that take little effort, can be prepped beforehand, and taste delicious, and these Marinated Feta & Olives are my new go-to. They are salty, citrusy, herby, and just the right amount of tangy—perfect with crackers, toasted bread, as part of a grazing board, or just on theirs own!. The warm olive oil infused with garlic, rosemary, and orange peel makes everything taste fresh and bright yet so cozy.

ingredients you’ll need

• 2 blocks feta cheese (the kind packed in brine works best)
• 1 jar olives — green, kalamata, or a mix
• ½ cup olive oil (high quality like this one!)
• 2 sprigs fresh rosemary
• 3 garlic cloves
• Peel of 1 orange (use a veggie peeler for wide strips)
• 1 teaspoon sumac
• ½ teaspoon salt
• Fresh black pepper, to taste

how to make marinated feta and olives

1. Prep the feta and olives: Cut feta into 1-inch cubes and place them in a large, heatproof bowl. Drain your olives and add them to the same bowl.
2. Infuse the olive oil: In a small pot, combine olive oil, rosemary, garlic, orange peel, sumac, salt, and pepper. Heat gently over low until the oil just starts to bubble around the edges, then turn off the heat.
3. Combine and marinate: Let the oil cool for a few minutes, then pour it (and all the aromatics) over the feta and olives. Cover and refrigerate for at least 30 minutes—or up to 2 days if you want the flavors even bolder.
4. Serve and enjoy: To serve, scoop everything into a small bowl or arrange the feta and olives in a checkerboard pattern on a platter. Drizzle some of that herby oil over top—it’s too good to waste.

substitutions and variations

No sumac? Try a sprinkle of lemon zest or a dash of smoked paprika for a bright, tangy twist.
No rosemary? Use thyme, oregano, or even basil—each adds a slightly different flavor profile, but they all pair beautifully with feta.
No olives? Try marinated artichokes, roasted red peppers, or cherry tomatoes for something fresh and colorful.

You can also add a pinch of red pepper flakes if you want a little heat!

how to store marinated feta and olives

Store leftovers in an airtight container in the fridge for up to 5 days. Make sure the feta and olives are fully covered in oil to keep them fresh. When ready to serve again, let it sit at room temperature for 15–20 minutes so the olive oil softens and the flavors shine.

other recipes you’ll love

• whipped ricotta crostini
• the perfect dinner rolls
• maple dijon roasted carrots
• butternut squash, kale, and farro salad

marinated feta and olives

print recipe pin recipe

Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Servings 12 servings

ingredients

  

• 2 blocks feta cheese the kind packed in brine works best
• 1 jar olives — green kalamata, or a mix
• ½ cup olive oil
• 2 sprigs fresh rosemary
• 3 garlic cloves
• peel of 1 orange use a veggie peeler for wide strips
• 1 teaspoon sumac
• ½ teaspoon salt
• fresh black pepper to taste

instructions

 

• Cut feta into 1-inch cubes and place them in a large, heatproof bowl. Drain your olives and add them to the same bowl.
• In a small pot, combine olive oil, rosemary, garlic, orange peel, sumac, salt, and pepper. Heat gently over low until the oil just starts to bubble around the edges, then turn off the heat.
• Let the oil cool for a few minutes, then pour it (and all the aromatics) over the feta and olives. Cover and refrigerate for at least 30 minutes—or up to 2 days if you want the flavors even bolder.
• To serve, scoop everything into a small bowl or arrange the feta and olives in a checkerboard pattern on a platter.