Marinated Olives and Feta

019I am going to let you in on a secret. When I am in a rush and looking for something quick to serve on a antipasto platter, I love those marinated olives you get in the grocery store.

They are a fast fix for just about any food problem that may arise.

Did you know you could make something similar at home that tastes just as good, if not better?

You can purchase all your ingredients at the grocery store and make a few hours before your party begins and everyone will think you are all chef like.

With just a few minutes of heat on the stove and a bit of chopping and you could have this homemade salad ready to eat in a few hours.

You just heat it up 016and let it marinate and you have a show stopping salad that even the best cook you know would be envious of.

Have you often wondered about how olives came about? Olives in their natural state are inedible by humans.

A lot of domestic animals such as cattle and goats eat them.They are very bitter.

I know thousands of years ago the olive trees were primarily used for wood and olive oil.

Somewhere along the line someone said hey lets take this really bitter olive and brine it in this acidic vinegar and make it taste really good. Then they did.

I guess necessity is the mother of invention.

When you are hungry, all you have to do is figure out how to make something edible  that is a by product of what you are already using.

Now, if I can just find a handy use for lint.

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Marinated Olives and Feta


1 cup extra virgin olive oil

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

1/4 teaspoon dried rosemary

1/4 teaspoon black pepper

1/4 pound assorted Olives

1/4 pound feta cheese


Heat a 9 inch skillet to low heat. Add olive oil and allow to warm. Add oregano, thyme, rosemary, and black pepper. Allow the herbs to infuse the oil for about 3 minutes. Add the olives and combine. Turn off the heat and allow to cool to room temperature. Cube feta cheese into bite size pieces. Add to olives. Pour into a decorative bowl and serve at room temperature.


Peace be with you,


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11 Responses to “Marinated Olives and Feta”

  1. #
    bellini — January 10, 2013 at 10:45 am

    Would love this on our next antipasto platter.


  2. #
    Happy Valley Chow — January 10, 2013 at 4:22 pm

    I could sit down and just eat that jar all by itself! That sounds sooo good. Thanks for sharing :)

    Happy Valley Chow


  3. #
    Becky — January 12, 2013 at 11:05 pm

    What type of olives do you use? Ones from the olive bar at the grocery store, decent jarred ones or just canned? Just wondering. This looks good.


    • vgantley — January 12th, 2013 @ 11:39 pm

      Well. if the price is right I will use the bottled. That is if they look decent. I adore calamata. If not I love to purchase from the olive bar.


  4. #
    Alice Choi (@HipFoodieMom1) — January 13, 2013 at 12:17 am

    yum!!! love this!


  5. #
    Denise — January 26, 2014 at 7:31 am

    How long will they keep in a sealed jar? fridge or no?


    • vgantley — January 26th, 2014 @ 4:22 pm

      I would probably refrigerate it. I would toss it out if you haven’t finished it off in a week. To be honet mine never lasts that long.


  6. #
    Mechelle — February 17, 2015 at 6:19 am

    I would think you could store these long term in oil. one way of preserving cheese, feta in particular is in jars of olive oil. I’m sure with some research it can be found possibly in one my cheese making books :0). How fabulous would these be after a few mths in the marinade!


  7. #
    Mechelle — February 17, 2015 at 6:22 am

    I believe you could preserve these long term in oil. Feta in fact is a cheese preserved this way long term. I will have to check my cheese books to find specifics. I can only imagine how wonderful these would be after a few months prepared in this oil marinade mix!


  8. #
    beverley — March 31, 2015 at 5:25 am

    I love this recipe and now that I can make it any time it will be in stock always, thank you Veronica for this great recipe…love your page xoxo


  9. #
    Daisy — August 28, 2015 at 11:11 pm

    Do you drain the olives before adding them, or do you add in the juices as well?


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