Citrus Marinated Olives and Feta are a super easy – TEN MINUTE – holiday appetizer that is super tasty! Olives and feta are marinated in olive oil, spices, orange zest, and orange juice. It can be refrigerated so they are ready for any holiday party or guests.
While Marc and I agree on most foods, there is one that I love and he despises – olives! If I could order my pizzas with extra olives, I would. He won’t even agree to ordering pizza with half olives because he swears he can still taste them on his half.
In addition to olives on pizza, I love dirty martinis with blue cheese stuffed olives, I devour olive tapenade, and prefer my Greek salads with extra olives. Give me allllll the olives. Even better – give me all the Citrus Marinated Olives and Feta!
This is one of those recipes that is ridiculously easy and has so much flavor. You can use jarred olives or select ones from an olive bar. I combined jarred olives with spices like rosemary and thyme, and then added orange zest, orange juice, garlic, and a chunk of feta that I chopped up. It’s so simple but looks pretty fancy if you ask me!
I would definitely recommend buying a block of feta instead of the already crumbled, so you can get the bigger chunks.
If you’re hosting a holiday dinner party, cocktail party, or something like a girl’s night in, this Citrus Marinated Olives and Feta would be the perfect addition to your appetizer table! Maybe you’re having a smaller get together? Then you could simply add some meats and cheese for a fancy charcuterie tray. If it’s a bigger party, compliment your charcuterie board with some Kale and Artichoke Dip and Chipotle Cranberry Meatballs, and you’re set!
Looking for other appetizer recipes? Check these out!
- 10 ounces kalamata olives
- 10 ounces pimento stuffed olives
- 8 ounces feta cheese block cut into chunks
- 1/3 cup olive oil
- 1 tablespoon Italian seasoning
- 1 teaspoon dried rosemary
- 1 teaspoon orange zest
- 1/2 teaspoon sea salt
- 1/4 teaspoon pepper
- Place all ingredients in a bowl and mix well to combine.
- Cover and refrigerate at least two hours.
- Serve with crusty bread, hummus, a charcuterie board, or on its own!