Across the Mediterranean, a meal often begins with several small plates placed in the center of the table. Olives, cheese, fresh vegetables, and bread invite everyone to share food while the main dishes are being prepared.
Green olives and feta cheese make a particularly good combination. The olives bring a firm texture and pleasantly briny flavor, while the feta adds a creamy, crumbly contrast. Fresh rosemary gives the olive oil a distinctive herbal aroma without requiring a complicated dressing.
The secret is allowing the ingredients to sit together briefly before serving. The olive oil coats the feta and olives, while the rosemary and lemon zest add fragrance.
Serve this dish as a Mediterranean meze, alongside warm pita bread, or as a small appetizer with other shared plates.
Start with the Vegetable Cooking Guide:
https://www.letsveg.com/vegetable-cooking-guide
Green Olives with Feta Cheese and Rosemary in Olive Oil
Ingredients
Cooking Instructions
- Drain the green olives thoroughly. If they are especially salty, rinse them briefly under cold water and pat dry with paper towels.
- Cut the feta cheese into approximately ¾-inch cubes. Handle the cheese gently to prevent it from crumbling into small pieces.
- Place the green olives in a shallow serving bowl, leaving enough space for the feta cheese.
- Add the feta cubes, distributing them evenly among the olives.
- In a separate small bowl, combine the extra virgin olive oil, chopped rosemary, lemon zest, and lemon juice.
- Add the lightly crushed garlic clove, black pepper, and optional oregano or red pepper flakes. Stir gently to combine.
- Pour the seasoned olive oil over the olives and feta, making sure the ingredients are lightly coated.
- Gently turn the olives and feta with a spoon. Avoid excessive mixing, which can break apart the feta cubes.
- Cover and refrigerate for approximately 20 minutes to allow the flavors to mingle. Remove the crushed garlic clove before serving if a milder garlic flavor is preferred.
- Garnish with the fresh rosemary sprig and serve in a shallow dish with warm pita bread or crusty bread for dipping into the seasoned olive oil.
Nutrition
Notes
- Choose the right olives: Firm green olives such as Halkidiki or Manzanilla work well. Avoid olives with strong flavored fillings that might compete with the rosemary and feta.
- Use block feta: Feta sold in blocks generally holds its shape better than pre-crumbled feta. Drain it before cutting so excess brine does not dilute the olive oil.
- Control the rosemary: Fresh rosemary has a strong flavor. Chop the leaves finely and avoid using too much, which can give the oil an overpowering, woody taste.
- Adjust the salt carefully: Olives and feta already contain considerable salt. Taste the finished mixture before adding any additional seasoning.
- Make-ahead and storage: This dish can be assembled a few hours before serving and kept covered in the refrigerator. Refrigerate leftovers promptly and use within 3-4 days. This is a refrigerated appetizer, not a shelf-stable oil preserve.
- Serving temperature: For the best texture, remove the dish from the refrigerator about 10-15 minutes before serving. Chilled olive oil may become cloudy or thick but returns to its normal appearance as it warms.