I am an absolute olive fiend. But I don’t love all olives – I’m particularly in love with Castelvetrano olives. They’re firm, buttery, and don’t have that typical “olivey” flavor. I’ve converted proclaimed non-olive fans into olive lover after introducing them to these. This mix is a perfect way to spice up any holiday spread or to have stashed in the fridge for a salad add-on.
Marinated Olives and Feta
Ingredients
- 9 oz castelvetrano olives, pitted or unpitted
- 3.5 oz feta
- 3 cloves garlic
- 3 sprigs fresh thyme
- 3 tbsp fresh oregano
- 3/4 cup oil
- 1 tsp red pepper flakes
Instructions
- If your olives are pitted, smash them with the side of your knife and press on it with your palm to release the pit.
- Thinly slice the garlic. Remove the thyme leaves from sprigs by grasping the tip of the sprig with one hand and using your other hand to grip the sprig with your thumb, pointer finger, and middle finger and pull down the length of the sprig to release the thyme leaves. Remove oregano leaves from the sprig and use your hands to tear them into small pieces.
- Add the olives, herbs, garlic, and oil to a bowl and toss. Chop feta into small cubes. Then add to olives and gently toss again.
- Add mixture to jars, add ribbon, and gift away!