Andy Montoya
Olives and feta cheese are a classic Mediterranean combination. While almost any type of olive will work with feta, some popular choices include kalamata, manzanilla, and green olives. For a simple appetizer, you can marinate the olives with feta cheese, herbs, olive oil, and balsamic vinegar. You can also stuff the olives with feta cheese, or bake the feta and serve it with olives on the side. Olives and feta can also be used in more complex dishes, such as orzo with olives and feta, Mediterranean chicken and olive skillet, or Greek stuffed peppers with cheese and olives.
| Characteristics | Values |
|---|---|
| Type of olives | Any type of olive can be used, such as Kalamata, green, black, manzanilla |
| Type of feta | Greek feta, goat feta, or feta-style cheese made from cow's milk |
| Other ingredients | Olive oil, balsamic vinegar, chilli flakes, orange or lemon zest, fresh herbs (rosemary, thyme, oregano, basil, mint, dill), garlic cloves, red peppers, artichoke hearts, Italian dressing |
| Preparation | Olives can be stuffed with feta, or feta can be crumbled or cubed and mixed with olives. Can be served warm, at room temperature, or cold |
| Serving suggestions | Crustry bread, pita, flatbread, herb crackers, rice crackers, couscous, quinoa, grape leaves, cabbage rolls, charcuterie board |
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What You'll Learn
Baked feta with olives
Ingredients
For the best flavour, use extra virgin olive oil. Good-quality large olives are also essential. While some recipes call for pitted olives, others suggest that olives with pits have better flavour. You can use any type of olive you like, such as green, black, or Kalamata. Other ingredients include:
- Feta cheese
- Sun-dried tomatoes
- Garlic
- Oregano
- Thyme
- Basil
- Red pepper flakes
- Salt
- Pepper
- Chilli
- Rosemary
- Citrus peels (orange and lemon)
Method
Preheat the oven to 350°F (175°C). Place the feta cheese in a small baking dish. In a separate bowl, stir together the remaining ingredients. Pour the mixture over the feta, ensuring it is fully coated in oil. Push the majority of the olives and tomatoes to the side.
Bake for 20 to 25 minutes, until the feta is softened. You can broil the top for 2 to 4 minutes to achieve a golden colour. Garnish with freshly chopped parsley and serve with crusty bread, pita, or crackers.
Variations
This recipe can be adapted in various ways. For example, you can add baby spinach for some greens. You can also turn it into a pasta dish by doubling the amount of tomatoes, olives, and olive oil, and serving it with cooked pasta. Another variation involves stuffing the olives with feta cheese and marinating them in a mixture of chilli flakes, thyme, orange zest, and olive oil.
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Feta-stuffed olives
Ingredients
- Olives (pitted, with a wide opening)
- Feta cheese (cut into thin, small pieces)
- Olive oil
- Lemon zest
- Spices (e.g. chilli flakes, sumac, thyme, rosemary, dried oregano)
- Garlic
- Flour
- Cornstarch
- Baking powder
- Salt
- Pepper
- Avocado or grapeseed oil for frying
Method
Start by gently stuffing each olive with a small piece of feta cheese. You can use a toothpick or a wooden skewer to help push the feta into the olive. Repeat this process until all your olives are filled.
Next, make the batter. In a bowl, combine the flour, cornstarch, baking powder, salt, pepper, and dried oregano. Then, slowly whisk in the sparkling water until you achieve a smooth, pancake batter-like consistency. Add more water if the mixture is too thick.
In a separate bowl, combine olive oil, lemon zest, your choice of spices, and garlic. Mix well. Add the stuffed olives to this marinade and toss to coat. You can enjoy the olives immediately or let them marinate in the fridge for a few hours or even a few days in advance.
When you are ready to serve the olives, heat avocado or grapeseed oil in a pan over medium heat. Toss the marinated olives in flour and then fry them until golden brown. Serve warm as an appetizer or enjoy them as a snack!
You can also get creative and serve these feta-stuffed olives as part of a charcuterie board or with a simple salad of chopped cucumbers, tomatoes, and red onions, drizzled with olive oil.
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Marinated olives and feta
Olives and feta cheese is a classic Mediterranean combination that can be served as an appetizer, a side dish, or a snack. The salty, briny flavour of olives pairs perfectly with the creamy, tanginess of feta, and when you add herbs and a good-quality olive oil, the dish becomes even more flavourful.
For this recipe, you can use any type of olive you like, such as kalamata, manzanilla, green, or black olives. Just make sure they are pitted and have a wide opening or indent so that you can easily add the feta cheese. You can also use any type of feta cheese, but a firm block of feta will make it easier to cut or crumble the cheese into small pieces.
To make marinated olives and feta, start by preparing your desired amount of olives and cubing or crumbling the feta cheese. In a separate bowl, whisk together extra virgin olive oil, garlic cloves, herbs such as thyme or rosemary, and spices like chilli flakes or red pepper flakes. You can also add citrus zest, such as lemon or orange, for a bright, aromatic touch.
Combine the olives and feta in a bowl, jar, or container, and pour the marinade over them. Stir or shake well to combine, and then let the mixture marinate in the fridge for at least 20 minutes or up to 48 hours. The longer it sits, the more the flavours will infuse.
When you're ready to serve, take the marinated olives and feta out of the fridge and let them come to room temperature, or warm them slightly in a pan. Serve with crusty bread, pita, or flatbread to soak up all the delicious, herby juices. This appetizer is sure to be a crowd-pleaser and can also be made ahead of time and stored in the fridge for up to two weeks.
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Olives and feta on a charcuterie board
Olives and feta are a classic combination that can be served in many ways, one of which is on a charcuterie board. The salty, briny flavour of olives pairs perfectly with the creamy, tangy feta, and when you add herbs and balsamic vinegar, the flavours infuse, creating a fantastic dish.
When creating a charcuterie board with olives and feta, you can choose from a variety of olives, such as Kalamata, manzanilla, green, or black olives. You can even use stuffed olives or mix different types of olives to add interest and texture to your board. For the feta, a firm variety works best, as it is easier to cut into thin pieces or cubes, which can be coated in the dressing or stuffed into the olives.
To prepare the olives and feta, you can marinate them in a mixture of olive oil, garlic cloves, herbs such as thyme, rosemary, oregano, or basil, and balsamic vinegar. For a kick of heat, add some red pepper flakes or chilli flakes. You can also include other ingredients such as artichoke hearts, roasted red peppers, Italian dressing, or cured meat.
Once your olives and feta are marinated and combined, place them in a bowl or jar and refrigerate for a few hours or overnight to let the flavours develop. Then, simply add them to your charcuterie board! Serve the olives and feta with crusty bread, pita, or flatbread, and perhaps a bottle of red wine, for a delicious and impressive appetiser that your guests will love.
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Olives and feta in a salad
Olives and feta are a classic combination, and for good reason—the salty, briny flavour of olives pairs perfectly with the creamy, tangy feta. This dynamic duo forms the basis of many a delicious dish, one of the simplest and most popular being a salad.
To make a salad with olives and feta, you can use any type of olive you like—Kalamata, manzanilla, green, black, or mixed. You can even use stuffed olives or olives with pits, as long as they have a wide indent, making it easy to stuff them with feta. If you're using pitted olives, simply cube or crumble the feta and toss it together with the olives and your choice of herbs, spices, and other mix-ins. If you'd like to stuff your olives, cut the feta into thin pieces and gently push them into the pitted olives using a toothpick or wooden skewer.
Once you've combined your olives and feta, it's time to add some flavour. A generous glug of good-quality olive oil is a must, and a drizzle of balsamic vinegar will add a tangy kick. For herbs, fresh parsley, thyme, oregano, rosemary, and basil are all excellent options. If you're feeling adventurous, try adding some chilli flakes, orange zest, lemon zest, or mint. You can also toss in some chopped vegetables like tomatoes, cucumbers, or bell peppers, or mix in some quinoa or couscous for a heartier salad.
This salad can be served as a side dish or appetizer, or it can be the star of the show when paired with crusty bread, pita, or flatbread for dipping. It's best enjoyed at room temperature or slightly warmed, so if it's been in the fridge, be sure to let it sit on the counter for a bit before serving.
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Frequently asked questions
Kalamata and manzanilla olives are great options to go with feta cheese. You can also use mixed olives or stuffed olives.
You can make marinated olives and feta cheese with herbs, feta cheese-stuffed olives, or baked feta cheese with olives. You can also add feta cheese and olives to a charcuterie board or a cheese platter.
To make marinated olives and feta cheese, you will need olives, feta cheese, olive oil, garlic cloves, herbs, red pepper flakes, and balsamic vinegar.
Place a skillet over medium-low heat and add the olive oil, garlic cloves, and herbs. Warm through for 3-4 minutes until fragrant. Add the olives and red pepper flakes and warm through for another 3 minutes. Remove the pan from the heat and add the feta cheese, herbs, and balsamic vinegar. Toss to coat and cool to room temperature before serving.
Marinated olives and feta cheese can be stored in the fridge for up to 2 weeks. It is best to make this dish ahead of time to allow the flavours to infuse.
