These feta-stuffed olives were made for entertaining!
Green Sicilian olives get stuffed with tangy feta and soaked in a garlicky, citrusy, herby marinade. I mean, come on!
They feel fancy, but they’re insanely easy to whip up.
Serve them on a mezze platter, cheese board, or simply as a tasty snack for cocktail hour.
Why You’ll Love These Feta Stuffed Olives
Party-Perfect: Impressive and effortless, these stuffed olives are the ultimate finger food for entertaining.
Mediterranean Flavors: Buttery Castelvetrano olives, sharp feta, and the herb-infused marinade pack TONS of Mediterranean flavors into a single bite.
Quick & Easy: With minimal ingredients and prep, you get a gourmet nibble with no stress.
Versatile Serving: Go beyond the standalone appetizer! Use these olives to elevate charcuterie boards, enhance martinis, spruce up salads, or top pizzas.
Ingredients
- Castelvetrano Olives: Large green Sicilian olives are known for their buttery, mild flavor and meaty texture.
- Feta Cheese: The fun surprise hiding inside! Use a fresh block of feta cheese for the best results.
- Extra Virgin Olive Oil: The base for the marinade.
- Garlic: It adds an aromatic, savory depth to the marinade.
- Fresh Thyme and Rosemary: It infuses the marinade with aromatic Mediterranean notes.
- Dried Oregano: A classic Mediterranean herb with a robust, slightly bitter taste.
- Lemon Zest and Juice: To brighten and enhance the marinade with a zesty flavor.
- Red Pepper Flakes: They add a subtle, spicy kick.
- Red Onion: It’s thinly sliced for a sharp, pungent bite.
How to Make Feta Stuffed Olives
Say goodbye to jarred stuffed olives and hello to homemade! Not only are they fresher, but they taste WAY better. It also doesn’t hurt that they’re ridiculously easy to make.
1. Stuff the olives. Stuff one cube of feta cheese into each pitted olive. Place in a shallow dish or jar. Set aside.
2. Combine. Combine the smashed garlic cloves, thyme, rosemary, and oregano in a bowl. Add the lemon zest and juice, red pepper flakes, and sliced red onion. Pour in the olive oil and stir gently to combine.
3. Pour. Pour the marinade over the olives, fully submerging them. Cover and refrigerate for at least 4 hours.
4. Serve and enjoy. Serve the stuffed olives at room temperature.
Tips for the Best Feta Stuffed Olives
These olives are so easy! All you have to do is some light stuffing and a quick stir. But before you start, I recommend checking out these tips.
- Pick the best olives. Large, firm green olives are ideal for stuffing. Besides Castelvetrano, you can use Manzanilla, Gordal, or Cerignola.
- Do some quality control. Check olives for any damage or soft spots before stuffing. Also, ensure there are no pits inside to avoid any unwanted surprises.
- Even up the feta. Cut the feta into small, uniform cubes (roughly 1 inch) while it’s cold for cleaner cuts and easier stuffing.
- Stuff with care. Gently press the feta into each olive, being careful not to break the olive. If needed, slightly moisten your fingers to prevent sticking.
- Serve at room temp. Take the olives out of the refrigerator 30-45 minutes before serving. That way, the olive oil is liquid and not clumped up.
How to Store
For the best flavor and texture, be sure to serve these stuffed olives at room temperature.
To Store: Place the stuffed olives in an air-tight container or jar, completely submerged in their marinade. Refrigerate for up to 2 weeks.
Feta Stuffed Olives
25
servings20
minutes20
kcalJazz up cocktail hour with these feta-stuffed olives! They’re tangy, salty, and full of delicious flavor.
Ingredients
- For the stuffed olives:
25 Castelvetrano olives, pitted
4 ounce block feta cheese, cut into small cubes (about 1 inch long)
- For the marinade:
4 garlic cloves, smashed
2 sprigs fresh thyme
1 sprig rosemary
1 teaspoon dried oregano
1 lemon (zest and juice)
1 teaspoon red pepper flakes
1/4 red onion, thinly sliced
1/2 cup high-quality extra virgin olive oil
Instructions
- Carefully insert one cube of feta cheese into each pitted olive. Place in a shallow dish or a jar. Set aside.
- In a medium bowl, combine the smashed garlic cloves, thyme, rosemary, and oregano. Add the lemon zest and juice, followed by the red pepper flakes and sliced red onion. Pour in the olive oil and stir gently to combine.
- Pour the marinade over the olives, ensuring they are fully submerged. Cover the dish or seal the jar and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.
- Serve the marinated stuffed olives at room temperature as part of a mezze platter, paired with crusty bread or a standalone appetizer.
