Under the golden afternoon light of the Mediterranean coast, it’s easy to imagine yourself sharing a plate of marinated cheese and olives with friends beside the sea. This no-cook dish captures the essence of that relaxed, sun-soaked lifestyle—simple ingredients transformed into something deeply satisfying. With just a handful of fresh herbs, good olive oil, and quality cheese, you can bring that same timeless flavor experience straight to your own kitchen.

Why This Recipe Works

Inspired by centuries of Mediterranean tradition: The combination of cheese and olives dates back to ancient Greece and Rome, where preserved foods met fresh herbs and oils to create lasting, transportable flavor.
No cooking required: The ingredients naturally complement each other, needing only time to marinate and absorb the aromas of garlic, citrus, and herbs. This means effortless preparation with maximum flavor payoff.
Balanced textures and tastes: The richness of marinated cheese contrasts beautifully with the briny snap of olives, while the fragrant oil ties everything together into a harmonious bite.
Versatile and adaptable: This recipe fits every setting—from casual picnics to elegant appetizer spreads—and works beautifully with countless regional variations, from Provençal thyme to Spanish sherry vinegar.
Perfect for make-ahead entertaining: The flavors only improve with time, allowing the marinade to infuse deeper with every hour in the fridge, creating an easy yet luxurious dish ready when you are.

Ingredients

8 oz feta cheese, cut into 1-inch cubes
1 cup mixed green and black olives, pitted
1/3 cup extra virgin olive oil
2 cloves garlic, thinly sliced
1 tbsp fresh lemon zest
1 tsp dried oregano
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh thyme
1/2 tsp crushed red pepper flakes (optional)
Freshly ground black pepper, to taste
1 tbsp red wine vinegar

Equipment Needed

Medium glass jar or bowl with a lid
Small mixing bowl
Sharp knife and cutting board
Measuring spoons and cups
Spoon for stirring
Citrus zester

Instructions

Step 1: Prepare the Ingredients

Unwrap the feta cheese and gently pat it dry to remove excess brine—this allows the oil and herbs to cling beautifully to each cube. Slice the garlic thinly so it releases its natural aroma slowly during marination, infusing the oil rather than overpowering it. Zest a fresh lemon to add bright notes that balance the saltiness of the olives and cheese. The key here is freshness; your herbs, oil, and cheese should all be of the highest quality you can find. Mediterranean cuisine celebrates quality over quantity, so even simple ingredients can taste extraordinary.

Step 2: Combine the Marinade

In a small mixing bowl, whisk together the olive oil, red wine vinegar, lemon zest, oregano, rosemary, thyme, and red pepper flakes if you like a touch of heat. This is where the Mediterranean identity of the dish truly takes shape. The olive oil is the heart—it carries the flavors of the region, reminiscent of groves from southern Italy and Greece. Vinegar adds depth and acidity, bridging the gap between the creamy feta and the briny olives. A useful tip here: always taste the marinade before adding the cheese and olives. It should be fragrant, slightly tangy, and balanced. Adjust seasoning with a touch of pepper or a drizzle more of vinegar if needed.

Step 3: Layer the Cheese and Olives

In your jar or serving bowl, start by layering half of the olives and cheese cubes. Pour over half of the marinade, making sure each layer is evenly coated with herbs and oil. Repeat with the remaining olives and cheese, then pour the rest of the marinade over top. Use a spoon to gently press the ingredients down so they’re fully submerged. One of the best tips for achieving deeper flavor is ensuring the cheese and olives are completely covered in the oil mixture—this prevents oxidation and helps the herbs infuse thoroughly.

Step 4: Let It Marinate

Cover the jar and refrigerate it for at least two hours, though overnight is even better. As the hours pass, the flavors mingle: garlic mellows, herbs soften, and the oil takes on a golden hue with hints of citrus and spice. During marination, give the jar a gentle shake every so often to redistribute the herbs and oil evenly. If you’re planning ahead for an event, this can easily be made up to three days in advance. A simple trick: the longer it sits, the better it gets—but take it out about 30 minutes before serving so the oil returns to room temperature and its aroma blooms.

Step 5: Serve and Savor

To serve, bring the marinated cheese and olives to room temperature. Arrange them on a shallow plate or bowl and drizzle with a bit of the infused oil. You can garnish with an extra sprig of thyme or a few curls of lemon zest for presentation. Serve with crusty bread, pita, or even alongside grilled vegetables or cured meats for a true Mediterranean mezze experience. One final tip: don’t discard the leftover oil—it’s liquid gold. Use it as a salad dressing base, drizzle over roasted vegetables, or toss with pasta for a quick infused meal that carries the same sunlit character.

Tips and Tricks

Mastering the Mediterranean Balance

A great marinated cheese and olives dish isn’t just about tossing ingredients together—it’s about understanding balance. The salty intensity of feta or other brined cheeses pairs best with an oil that has body but no bitterness. Always reach for extra virgin olive oil from regions known for smooth, fruity profiles such as Crete or southern Spain.

Choose the Right Cheese

While feta is the traditional choice, you can experiment with semi-soft cheeses like halloumi or even cubes of fresh mozzarella. Harder cheeses like manchego also take well to marination, especially when left for several days. Avoid overly soft cheeses like brie, which tend to fall apart in oil.

Herb and Spice Harmony

Think regionally—Greek versions lean heavily on oregano and thyme, while Italian adaptations use rosemary and sometimes basil. A touch of crushed red pepper can evoke the boldness of Spanish tapas. If you want a North African flair, try adding a pinch of cumin seeds or preserved lemon peel for brightness.

Make It Ahead

This recipe benefits from time. The longer it rests, the more the garlic and herbs mellow into the oil. Just remember to store it in an airtight container in the refrigerator and bring it to room temperature before serving. The oil will solidify slightly when cold but returns to its silky texture as it warms.

Use Every Drop

Don’t waste that incredible infused oil. It’s perfect for drizzling over grilled fish, stirring into couscous, or dressing a warm chickpea salad. You can even pour it over roasted tomatoes to extend the Mediterranean essence to another meal. The key is to treat every component as valuable—the oil, herbs, and cheese all contribute to the dish’s cultural story.

Recipe Variations

Spanish Tapas Twist: Use cubes of manchego cheese and marinate with smoked paprika, sherry vinegar, and large green olives for a smoky, Iberian-style bite.
Italian Herb Infusion: Substitute rosemary with fresh basil and add sun-dried tomatoes and a few drops of balsamic vinegar to channel the flavors of Tuscany.
Greek Island Version: Stick to classic feta, oregano, and lemon zest, and toss in a few capers and a drizzle of honey for a sweet-salty contrast reminiscent of Santorini.
Middle Eastern Influence: Combine halloumi cubes with olive oil, preserved lemon, coriander seeds, and chili flakes for a tangy, vibrant flavor profile that nods to Levantine mezze tables.
French Provencal Style: Use herbes de Provence, cracked black pepper, and a splash of white wine vinegar for a lighter, floral flavor echoing the markets of southern France.

Frequently Asked Questions

Can I use a different type of cheese besides feta?
Yes, absolutely. While feta provides that iconic briny flavor, many semi-firm cheeses work well here. Try goat cheese for a tangy, creamy texture or a mild cheddar for something more subtle. Hard cheeses like manchego or pecorino also hold up beautifully in a long marinade. The key is to choose a cheese firm enough to maintain its shape when submerged in oil for several hours.

How long can marinated cheese and olives be stored?
When kept in a tightly sealed container and fully covered with oil, the mixture lasts up to two weeks in the refrigerator. However, its flavor peaks within the first 3–5 days. Always make sure all ingredients are submerged in oil to prevent spoilage. For serving, let it sit at room temperature for 30 minutes so the oil softens and the flavors open up.

Can I make this recipe vegan?
Yes, you can easily adapt this recipe for plant-based diets by replacing the cheese with firm tofu or marinated hearts of palm. These absorb flavors from the oil and herbs beautifully. Just make sure to press the tofu well before marinating to remove excess moisture. The result will still carry that same olive-forward, herbaceous Mediterranean flavor.

What are the best olives to use for this dish?
A mix of green and black olives provides both contrast and complexity. Castelvetrano olives bring buttery richness, while Kalamata adds depth and saltiness. If you want a rustic twist, use cracked olives with herbs still clinging to them—just be sure to remove any pits for easy eating.

Can I serve this warm?
Though traditionally served at room temperature or chilled, you can briefly warm it for a few minutes in a skillet over low heat—just enough to awaken the aromatics without melting the cheese. This method enhances the garlic and herb fragrance, especially if you’re serving it as a side to roasted meats or grilled flatbreads.

Summary
Marinated cheese and olives bring the romance of the Mediterranean to your table—vibrant, flavorful, and effortless. Every bite reflects centuries of culinary tradition and sun-drenched landscapes, yet it’s simple enough for any home kitchen. It’s a dish that proves flavor doesn’t need fire, only patience and quality ingredients.

The Best Baked Sides for Your Pulled Pork Sandwich Feast

Recipe by Joseph HudsonCourse: Cooking

Servings

servings

Prep time

minutes

Cooking timeminutes

Calories

300

kcal

Ingredients

8 oz feta cheese, cut into cubes
1 cup mixed olives, pitted
1/3 cup extra virgin olive oil
2 cloves garlic, sliced
1 tbsp lemon zest
1 tsp dried oregano
1 tbsp chopped rosemary
1 tbsp chopped thyme
1/2 tsp red pepper flakes (optional)
Black pepper to taste
1 tbsp red wine vinegar

Directions

Cut the feta into 1-inch cubes and slice the garlic thinly.
Whisk together olive oil, vinegar, lemon zest, oregano, rosemary, thyme, red pepper flakes, and pepper.
Layer cheese and olives in a jar, adding marinade between each layer.
Seal and refrigerate for at least 2 hours, shaking occasionally to mix.
Bring to room temperature before serving, drizzling with infused oil and extra herbs if desired.

Joseph Hudson

Joseph Hudson has been raising chickens for over 15 years. In 2018, he completed the Agriculture & Natural Resources program at Mt. San Antonio College. He currently raises over 1400 chickens on his 7.5-hectare farm. He keeps sharing his experience on raising healthy and happy chickens on Chicken Scratch The Foundry.