Marinated Feta with Olives

Marinated Feta with Olives & Sun-Dried Tomatoes

Prep Time: 15 minutes
Cook Time: None
Marinating Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8 appetizer portions

Marinated feta with olives and sun-dried tomatoes combines creamy cheese, briny olives, sweet-tart tomatoes, and fragrant herbs in a flavorful olive oil marinade. Thinly sliced garlic, lemon zest, and a pinch of chili flakes bring everything together. Serve it with crusty bread to scoop up the cheese and soak up the seasoned oil.

Inspired by your photo, this version keeps the feta in generous cubes and uses a mixture of green and Kalamata olives for contrasting colors and flavors. The sun-dried tomatoes add a pleasantly chewy texture, while chopped parsley brightens the finished bowl.

This is an easy appetizer for family dinners, gatherings, or a Mediterranean-style sharing platter. It requires no cooking, and a short rest in the refrigerator gives the ingredients time to absorb the garlic and herb flavors.

Table of Contents

Ingredients for Marinated Feta with Olives

12 ounces (340 g) block feta cheese, drained
1 cup (150 g) pitted green olives, drained
1 cup (150 g) pitted Kalamata olives, drained
¾ cup (100 g) oil-packed sun-dried tomatoes, drained and cut into large strips
½ cup (120 ml) extra-virgin olive oil
2 medium garlic cloves, peeled and thinly sliced
1 teaspoon dried oregano
½ teaspoon dried thyme
¼–½ teaspoon crushed red pepper flakes, to taste
¼ teaspoon freshly ground black pepper
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
¼ cup chopped fresh flat-leaf parsley, divided

Optional for serving: Sliced baguette, toasted sourdough, warm pita, crackers, or cucumber slices.

Instructions for Marinated Feta with Olives

Step 1: Drain and dry the ingredients

Remove the feta from its brine and pat it gently with paper towels. Drain the olives thoroughly, along with the sun-dried tomatoes.

The ingredients do not need to be completely dry, but excess brine can dilute the marinade and make the finished dish overly salty. If your olives taste especially salty, rinse them briefly and pat them dry.

Choose oil-packed sun-dried tomatoes that are tender enough to eat straight from the jar.

Step 2: Cut the feta

Place the feta on a cutting board and use a sharp knife to cut it into approximately 1-inch cubes.

Work gently because feta can crumble along its natural edges. A few small crumbs are perfectly fine and will add flavor to the marinade.

For the appearance shown in the photo, use a block of feta rather than packaged crumbled cheese. Larger cubes keep their shape and are easier to lift onto bread.

Step 3: Prepare the tomatoes, garlic, and herbs

Cut any large sun-dried tomato pieces into wide strips. Leave smaller pieces whole for a rustic presentation.

Slice the garlic as thinly as possible so its flavor spreads throughout the oil. Finely grate only the yellow part of the lemon peel, avoiding the bitter white layer beneath.

Wash and thoroughly dry the parsley before chopping. Reserve approximately 1 tablespoon for garnishing the finished bowl.

Step 4: Mix the marinade

In a small bowl, whisk together the olive oil, lemon juice, lemon zest, oregano, thyme, red pepper flakes, and black pepper.

Stir in the sliced garlic and the remaining parsley. The lemon juice may separate from the oil as the mixture stands, which is normal. Give it another stir immediately before pouring.

Do not add salt at this stage. Feta, olives, and sun-dried tomatoes generally provide enough seasoning on their own.

Step 5: Combine the olives and tomatoes

Place the green olives, Kalamata olives, and sun-dried tomatoes in a mixing bowl.

Pour over approximately two-thirds of the marinade and stir gently to coat. This distributes the herbs and garlic before adding the more delicate cheese.

Use a bowl large enough to give you room to fold the ingredients together without crushing them.

Step 6: Fold in the feta

Add the feta cubes and spoon the remaining marinade over them.

Using a broad spoon or silicone spatula, gently lift the olive mixture from the bottom and fold it over the cheese. Two or three careful turns should be enough.

Avoid vigorous stirring. The goal is to coat the feta while keeping most cubes intact, with olives and tomatoes nestled between them.

Step 7: Refrigerate to marinate

Transfer the mixture to a covered, nonreactive container and refrigerate for at least 1 hour. For a fuller flavor, allow 4–8 hours.

The ingredients do not need to be completely submerged in oil. Gently turn the container or spoon some marinade over the exposed feta once during chilling.

Because this recipe contains fresh garlic and herbs in oil, keep it refrigerated throughout marinating.

Step 8: Arrange and serve

Take out only the amount you plan to serve about 15–20 minutes before eating. This allows the olive oil to loosen and the feta to become slightly less firm.

Spoon everything into a shallow serving bowl, distributing the feta, olives, and tomatoes evenly. Drizzle with some of the marinade and finish with the reserved parsley.

Serve with bread, pita, or vegetables, and provide a serving spoon so everyone can take a little of each ingredient.

Tips for Marinated Feta with Olives

Use feta you enjoy eating plain. Its flavor remains central to the finished dish.
Choose pitted olives. They make the appetizer easier to serve and eat.
Balance the olive varieties. Mild green olives pair well with richer Kalamata olives.
Start with less chili. You can add more flakes at serving time.
Dry the parsley well. Excess water dilutes the oil and affects the texture.
Fold gently. Large feta cubes create a cleaner presentation than heavily crumbled cheese.
Taste before adding salt. Most batches will not need any extra.
Serve the marinade too. A small spoonful over bread brings together the garlic, herbs, and tomato flavor.

Recipe Notes and Variations For Marinated Feta with Olives

Choosing feta: Sheep’s-milk feta or a sheep-and-goat blend often has a rich, tangy flavor. Cow’s-milk feta also works. Select a firm block that can be cut neatly.

Using dry-packed tomatoes: Soften them according to the package instructions, then drain and dry thoroughly. Their texture and flavor will differ slightly from oil-packed tomatoes.

Changing the herbs: Fresh basil can replace some of the parsley. Add it shortly before serving for the best color. Use rosemary sparingly because it can overpower the cheese.

Milder garlic flavor: Use one small clove instead of two. Thin slices remain visible and can be avoided by anyone who prefers not to eat them.

Adding vegetables: Roasted red pepper strips make a colorful addition. Drain them well before folding them into the mixture.

Storage For Marinated Feta with Olives

Store the marinated feta in a tightly covered container in the refrigerator at 40°F (4°C) or below, and use within 3–4 days. Fresh garlic and herbs in oil make this a short-term refrigerated dish, not a pantry preserve.

The olive oil may become cloudy or partly solid in the refrigerator. This is normal and usually reverses as the portion warms slightly before serving.

Use a clean utensil each time you serve it. Refrigerate promptly after eating, and discard portions left out for more than two hours, or one hour in temperatures above 90°F (32°C).

Freezing is not recommended because the feta can become crumbly and the herbs lose their fresh texture.

Serving Ideas for Marinated Feta with Olives

Serve this appetizer with toasted baguette slices or warm pita wedges. The bread catches the marinade while supporting the cheese and olives.

For a sharing platter, add cucumber slices, cherry tomatoes, hummus, and roasted peppers. Keep the feta mixture in its own shallow bowl so the oil does not spread across the platter.

You can also spoon a modest portion over cooked pasta, grain bowls, or a simple green salad. Chop leftover feta cubes into smaller pieces before using them in a sandwich or wrap.

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Estimated Nutritional Information for Marinated Feta with Olives

Per serving, based on eight appetizer portions and including all the olive oil, excluding bread:

Calories: Approximately 310
Protein: Approximately 7 g
Carbohydrates: Approximately 8 g
Fiber: Approximately 2 g
Fat: Approximately 29 g
Saturated Fat: Approximately 8 g

Values vary with ingredient brands and how much marinade is eaten. Sodium can be substantial because of the feta and olives.

Nutrition Benefits for Marinated Feta with Olives

Feta contributes protein and calcium, while olive oil and olives provide primarily unsaturated fats. Sun-dried tomatoes and parsley add variety, flavor, and small amounts of fiber and other nutrients.

This is a rich appetizer, so moderate portions pair well with fresh vegetables and other foods. It is not intended to be a low-sodium dish.

Questions and Answers to the FOR Marinated Feta with Olives

Can I prepare it the night before?
Yes. Overnight refrigeration gives the flavors time to develop. Keep it covered and follow the same 3–4-day storage limit.

Do I need to cover everything completely with oil?
No. The measured amount coats the ingredients and creates some marinade for serving. Gentle turning helps distribute it.

Can I use crumbled feta?
Yes, but the result will be more like a chunky topping than the large-cube appetizer shown in the image.

Can I leave out the lemon juice?
Yes. The feta and tomatoes already provide acidity. Lemon adds brightness, but it is not necessary for the basic flavor.

Can I keep the leftover oil?
Use it with the remaining dish within the same refrigerated storage period. Do not keep topping it up with fresh ingredients or store it at room temperature.

Is this gluten-free?
The main ingredients are generally gluten-free, but check packaged labels and serve with gluten-free bread or vegetables if needed.