Name: 5-Minute Marinated Olives and Feta
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 2 c good-quality green or mixed olives (Castelvetrano recommended); 6 oz block feta cheese, cut into 1/2-inch cubes; 1 c good-quality extra virgin olive oil; 3-4 wide strips of lemon peel (use a vegetable peeler); 2-3 sprigs fresh herbs (rosemary, thyme, or oregano); 2 cloves garlic, peeled and lightly crushed; 1 tsp fennel seeds; 1/2 tsp red pepper flakes; Flaky sea salt, for finishing

Jump to Recipe Print Recipe

This post may contain affiliate links. See our disclosure policy for details.

Welcome to my secret weapon for the No-Stress Holiday Party! This is the appetizer I make when I want a serious wow factor with zero last-minute work. These marinated olives and feta are foodie-level delicious, look incredibly rustic and polished in a bowl, and take just 5 minutes of active prep time.

The trick isn’t just mixing ingredients—it’s about infusing flavor. We don’t just use plain olive oil; we gently warm it with aromatics like lemon peel, garlic, and herbs.

Then, for the real pro move, we bloom our spices: add our spices (trust me on the fennel seeds!) to the warm oil off the heat. They sizzle and bloom, releasing all their incredible, fragrant flavor. This warm, infused oil gets poured over buttery olives and creamy feta, transforming them from simple to showstopping.

Why You’ll Love This Recipe

5-Minute Prep: It’s “wow factor without the work.” It takes just 5 minutes to assemble this appetizer.
The Ultimate Make-Ahead: This is the best part. It gets better as it sits. Make it a day ahead and just pull it out of the fridge before guests arrive. The flavor infusion is a dream.

Step-by-Step Instructions

Grab a beautiful, heatproof serving bowl. Add your olives—I love buttery, bright green Castelvetrano olives for this—and your feta. My pro-tip: use a block of feta and cut it into rustic cubes. It’s so much creamier and looks more polished than pre-made crumbles.

Next, the flavor infusion. This is our magic. In a cold small saucepan, combine your olive oil, the strips of lemon peel (use a veggie peeler!), the crushed garlic cloves, and your fresh herbs, like a sprig of rosemary or thyme. Turn the heat on low. We want to gently, slowly warm the oil for about 5 minutes. We are not frying or simmering! We’re just letting all those beautiful aromatics infuse their flavor into the oil. Your kitchen will smell like a dream.

Turn the heat off. Remove the pan from the hot burner. Carefully add your fennel seeds and red pepper flakes. You’ll hear a gentle sizzle—that’s the bloom! This wakes up the spices, releasing their full flavor instantly. Let it sit for 30 seconds.

Finally, the grand finale. Pour that fragrant, warm oil—along with all the garlic, herbs, and spices—all over the olives and feta in your bowl. Add a tiny pinch of flaky salt. Give it one gentle stir. You can serve it right away, but if you let it sit for at least 30 minutes… that’s the wow factor.

Ava’s Notes

Use Block Feta, Not Crumbles: I’m serious about this! Pre-crumbled feta is dry and won’t absorb the oil. A block of feta (packed in brine) will stay creamy, tangy, and super delicious.
The 30-Minute (or 1-Day) Rule: This appetizer is the definition of a make-ahead. It’s great after 30 minutes, but it’s unbelievable after 24 hours in the fridge. Just let it sit at room temp for 30 minutes before serving.
Don’t Waste That Oil! This is my favorite part. The leftover infused oil is liquid gold. Use it to make a vinaigrette or just for dipping bread.