by: Kate McMillan
Cook Time
5 minutes
Prep Time
5 minutes
Yield
6–8 servings
Total Time
5 minutes
Prep Time
5 minutes
Yield
6–8 servings
summary
A simple and delicious appetizer perfect for grazing or feeding a crowd. Olives are warmed in olive oil with garlic, spices and orange zest and poured over cubes of feta for the perfect salty and briny bite. Serve this warm olives and feta recipe with a baguette or crackers.
ingredients
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, sliced
- 1 teaspoon fennel seeds
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes
- 2 cups green Castelvetrano or Picholine olives, pitted
- 2 tablespoons fresh orange juice
- 2 teaspoons orange zest
- 12 ounces feta, in water
directions
- Add the olive oil, garlic, fennel seed, oregano and crushed red pepper to a skillet and set the pan over medium heat. Cook just until it becomes aromatic and the garlic softens, but does not brown, 1–2 minutes. Add the olives and stir to coat in the oil. Stir in the orange juice and zest and cook until warmed through, 3–5 minutes.
- Cut or break the feta into 1-inch cubes and arrange on a serving platter. Pour the warm olives, along with all the pan juices, over the feta and serve at once.
notes
You can use any olives you want in this warm olives and feta recipe, including a mix of green and black.
Use pitted olives because it makes it easier to enjoy the olives with a bite of feta.
You can make this a couple hours ahead and just keep olives in the skillet to rewarm right before you serve.
Buy feta in water so you can cut it into cubes—it will also be the most flavorful.
