Marinated Olives With Whipped Feta

These Greek style marinated olives make the perfect appetizer that is easy to make and loaded with fresh flavor from the fresh herbs and garlic to the lemony zing from the lemon juice and lemon zest. It plays a little homage to the Greek flavors in my Maroulosalta. I prefer to chop my olives making this a cross between marinated olives and a tapenade of sorts. The marinated olives are so good on their own served with crusty bread for dipping with the tastiest herb olive and lemon infused oil but you can level up by spooning them over top of creamy whipped feta. Either way you will love these marinated olives and they will satisfy all your tangy briny salty cravings.

Why You Will Love This Appetizer

• It requires no cooking
• Easy to prepare
• Fresh garlicky, tangy, salty, lemony, herby flavors
• Make it with or without the whipped feta (crumble the feta in to the olives you prefer)
• Always a crowd pleaser
• Makes a great snack
• Perfect addition to any and all cheese boards /charcuterie boards
  
  

Marinated Olives Recipe Ingredients

• OLIVES: My go to olives for this recipe are Castelvetrano olives. Buy them either pitted or pit them yourself. They have a natural buttery and creamy flavor, and mild brininess. They also have a touch of natural sweetness tender and crisp texture. Yo can usually find them at most grocery stores but if you don’t like them or can’t get your hands on them feel free to use whatever kind of olives you prefer. You can use all the same, or a mix. This would also be great with Kalamata olives
• GARLIC: Use as much or as little as you like. You know I like it garlicky so I mince the garlic but if you prefer it more subtle simply slice the garlic and let the slices infuse the oil.
• EXTRA VIRGIN OLIVE OIL: Creates the base of the marinade. Use good quality oil, or one that you like the taste of just because it makes up the base of the marinade.
• LEMON: You will need the zest of 1 lemon and 1 tbsp of freshly squeezed lemon juice. This adds a nice and zesty undertone of flavour.
• CHILLI FLAKES: I recommend just a small amount to add a little heat.
• HERBS: I like to use fresh herbs and for this recipe I went with fresh oregano, fresh parsley and fresh dill. If you only have dried oregano that is totally fine - but I definitely would go fresh with the parsley and dill. Ofcourse you can change the flavor profile on these marinated olives and chose different herbs like fresh rosemary, fresh thyme, fresh basil, bay leaf or tarragon.
  
  

For the Whipped Feta

• FETA CHEESE: For an ultra smooth whipped feta I always recommend getting a softer feta like a Bulgarian style one or choose one that you can leave a slight dent in when you press your finger against it. Using a super hard crumbly feta will leave you with a textured whipped feta - it will still taste good but won’t be as creamy.
• OLIVE OIL: This adds richness to the whipped feta
• GREEK YOGURT: Really helps create the creamy base to the whipped feta. You could use softened cream cheese instead for a thicker richer whipped feta but I like the lightness and tanginess the yogurt adds to whipped feta.
• HONEY: I think the honey is a must as it mellows the salty tangy flavors perfectly. Add more to taste if desired.
• LEMON ZEST: Adds a nice bright flavor to the whipped feta.
• OLIVE BRINE: Adds some extra briny flavor and ties the marinated olives to the whipped feta nicely. Substitute with lemon juice or skip altogether if you prefer to leave it out.
  
  

How To Make Marinated Olives With Feta Dip (full recipe directions below in recipe card)

1. Toss olives with the fresh herbs, garlic, lemon juice, zest, black pepper, chilli flakes and olive oil. Allow to sit while you prepare the the whipped feta
2. In a food processor, blend the feta, yogurt, olive oil, olive juice or lemon juice, lemon zest until the feta is whipped to a smooth mixture. Add a little extra olive oil if needed to reach desired consistency.
3. Spoon the whipped feta onto a serving dish or platter. Pour over as much of the marinated olives you like on top of the whipped feta.
4. Serve with whatever crisp, crackers, bread or veggies you like.
   
   

Marinated Olives Variations

• Use different herbs to change the flavor profile
• Instead of lemon juice feel free to to use a vinegar instead like balsamic vinegar, red wine vinegar, white wine vinegar or champagne vinegar etc.
• Instead of lemon juice and lemon peel try using orange zest/orange peel and orange juice for a warmer sweeter citrusy note.
• Feel free to gently warm the olive marinade if you prefer to serve it warm with bread. Simply place all the ingredients in a small saucepan over medium heat and stir until warmed - no need for it to be hot or bubbling. Or simply warm them in the microwave for about 20 seconds in microwave to blend the flavours.
• Skip the whipped feta altogether and serve this as the ultimate bread dipping oil.
• Skip the whipped feta and instead crumble ¼-½ cup of feta cheese and stir it right in to the marinated olives for a delicious version of these marinated olives.
• Skip the whipped feta and spread over hummus, Boursin, softened goat cheese or warmed Brie.
  
  

Marinated Olives & Whipped Feta Make Ahead & Storage

Marinated olives last just as long as jarred olives, so approximately 2 weeks or longer tightly stored in a jar or in airtight container in the refrigerator. The Whipped feta can last in the fridge for up to 3-5 days if stored in an airtight container. However, the texture may thicken after refrigeration, so you can let it sit at room temp for about 30 minutes before serving. You can also stir in a little extra Greekyogurt to thin it out if needed. Both a great for making ahead!

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