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These tangy feta-filled olives have quickly become my go-to crowd pleaser since trying them out last season. The mix of salty olives, smooth feta and spicy dressing packs an amazing taste punch. They take no time to whip up but always get huge compliments from friends, especially when paired with drinks.
An Ideal Finger Food
I'm crazy about how flexible these olives can be. I sometimes swap in goat cheese or try blue cheese for a twist. You can totally change up the dressing too with whatever herbs and spices you like best. Whenever I bring them out, everyone wants to know how to make them.
What You'll Need
- Olives: Big pitted Castelvetrano ones, they're great for filling and have that smooth, buttery taste.
- Feta Cheese: Get the block kind for easy cutting into pieces, or if you've got crumbled, just use gloves to push it in.
- Marinade Ingredients: Good olive oil, fresh lemon peel, minced garlic, red pepper flakes and sumac for a zingy spicy mix.
How to Make Them
- Make the Marinade
- Mix together olive oil, fresh lemon peel, minced garlic, red pepper flakes, and sumac in a bowl.
- Marinate
- Put the filled olives in the mixture and gently turn to cover all sides.
- Stuff the Olives
- Slice block feta into tiny strips or use crumbled feta with gloves to stuff each olive.
- Prepare the Olives
- Check that your Castelvetrano olives are properly drained and patted dry before filling.
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Make Ahead and Serving Tips
You can fix these olives a couple days early and keep them in the fridge. Just don't forget to let them warm up a bit before putting them out since the marinade gets stiff when it's cold. That's why they're so handy for parties when you want to get stuff done beforehand.
Frequently Asked Questions
- → Why pick Castelvetrano olives?
Their buttery, mild flavor and firm texture make them ideal for stuffing. Plus, they hold shape better than other olives.
- → Can I prep these in advance?
Yep, make them up to 5 days ahead and chill. Just let them come to room temp before serving since the oil gets firm in the fridge.
- → What is sumac?
A zingy spice with a sour, lemon-like taste. If you don’t have any, swap it with a dash of lemon zest.
- → Can I try another cheese?
Sure! Goat cheese or blue cheese are great options. Just make sure the cheese isn't too soft to stay inside the olives.
- → How should these be served?
Room temp is best—pair them with a spread of appetizers or add to your charcuterie board. Don’t forget toothpicks for easy snacking!