This Mediterranean-inspired warm olive, feta, and citrus salad is packed with bold flavors, easy to throw together, and perfect as an elegant starter or appetizer.
Warm Citrus & Herb Marinated Olives with Feta
Prep time: 10 minutes
Cook time: 10 minutes
Servings: 4–6
Ingredients
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2 cups mixed whole olives (such as Kalamata, Castelvetrano, and Cerignola), pitted or unpitted
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1/2 cup extra virgin olive oil
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1/2 cup feta cheese, roughly crumbled or cubed
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1 small organic orange or lemon, thinly sliced (and zested)
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2 cloves garlic, thinly sliced
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2–3 sprigs fresh rosemary
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3–4 sprigs fresh thyme
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1/2 tsp crushed red pepper flakes (adjust to taste)
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1 tbsp fresh lemon juice
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Freshly ground black pepper, to taste
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Crusty baguette or pita bread, for serving
Instructions
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Warm the Aromatics: Heat the olive oil in a small skillet over medium-low heat. Add the sliced garlic, orange/lemon slices, rosemary, thyme, and red pepper flakes. Sauté gently for 2 to 3 minutes until the garlic is lightly golden and fragrant (do not let the garlic burn).
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Add the Olives: Stir in the mixed olives. Coat them well in the warm oil and let them simmer gently on low heat for 5 minutes, allowing the flavors to infuse.
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Finish with Citrus: Remove the pan from heat and stir in the fresh lemon juice and a generous pinch of freshly ground black pepper. Let it cool for 2 to 3 minutes so it’s warm, not boiling hot.
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Combine & Serve: Transfer the warm olive mixture into a shallow serving bowl or platter. Fold in the crumbled feta cheese so it softens slightly against the warm olives without completely melting.
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Garnish & Enjoy: Garnish with extra fresh thyme leaves and serve immediately alongside warm, crusty bread to scoop up the infused olive oil.
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Pro-Tip: Any left-over olive oil can be saved in an airtight container in the fridge and used as a flavorful salad dressing base or dipping oil over the next few days.
