Description
A combo of salty Kalamata and Castelvetrano olives, creamy feta, fresh garlic, lemon peel, extra virgin olive oil, vinegar, herbs and spices. This appetizer is quick, easy and absolutely addicting.
Ingredients
Scale
- 9.5 oz jar pitted whole kalamata olives (drained)
- 9.5 oz jar pitted whole castelvetrano olives (drained)
- 1/4 cup olive oil
- 1 tbsp red wine vinegar
- 1/4 cup fresh parsley (chopped)
- 1 tsp dried oregano
- 1 tsp red pepper flakes
- 4 garlic cloves (thinly sliced)
- 1 lemon peel (peeled into strips using vegetable peeler)
- 7 oz feta chunk (cut into small cubes)
Instructions
- Prep ingredients by chopping fresh parsley, peeling lemon with a vegetable peeler and thinly slicing garlic.
- In a large mixing bowl, whisk together olive oil, red wine vinegar, fresh parsley, dried oregano and red pepper flakes.
- Drain olives and add to bowl with thinly sliced garlic and lemon peel strips. Toss to coat in the marinade.
- Cut feta into small cubes and lightly mix in with olive mixture.
- Serve at room temp with cocktail toothpicks. Store in fridge for up to 2 weeks.
Notes
- Prep Time: 10 min
- Cook Time: 0 min
- Category: Appetizer
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg
Keywords: marinated olives, feta, appetizer, Mediterranean