Save to Pinterest A vibrant and festive appetizer featuring a medley of marinated olives and creamy feta cubes, perfect for entertaining and holiday gatherings.
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Ingredients
- Olives & Cheese: 1½ cups mixed olives (green and black, pitted); 200 g feta cheese, cut into 1 cm cubes
- Marinade: 3 tbsp extra virgin olive oil; 1 tbsp lemon juice (freshly squeezed); 1 tsp dried oregano; 1 tsp fresh thyme leaves (optional); 1 small garlic clove, thinly sliced; ½ tsp red pepper flakes (optional); Freshly ground black pepper, to taste
- Garnish: 2 tbsp fresh parsley, chopped; Zest of ½ lemon
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Instructions
- Step 1:
- In a medium bowl, combine the mixed olives and feta cubes.
- Step 2:
- In a separate small bowl, whisk together olive oil, lemon juice, oregano, thyme (if using), garlic, red pepper flakes, and black pepper.
- Step 3:
- Pour the marinade over the olives and feta. Gently toss to coat evenly, being careful not to break up the feta.
- Step 4:
- Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
- Step 5:
- Before serving, bring to room temperature. Sprinkle with fresh parsley and lemon zest. Toss gently and serve.
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Save to Pinterest This festive appetizer is easy to prepare and perfect for any holiday gathering.
Questions & Answers
- → Can I prepare the mix ahead of time?
Yes, marinating for at least 30 minutes enhances flavors, but it can be prepared up to 4 hours in advance for deeper taste.
- → What types of olives work best?
A combination of pitted green and black olives adds color and balanced flavor to the mix.
- → Is it possible to substitute feta cheese?
Marinated goat cheese can be used as an alternative to feta for a different creamy texture and taste.
- → How do the herbs influence the flavor?
Oregano adds earthiness, while fresh thyme and garlic contribute aromatic depth, enhancing the overall profile.
- → What serving suggestions complement this mix?
This mix pairs wonderfully with crusty bread or as part of a mezze platter for varied textures and flavors.
