Feta stuffed olives are a delicious appetizer or snack to make for your next dinner party! They’re spicy and zesty, and always a crowd pleaser.
Spicy Feta Stuffed Olives
I came across a feta stuffed olive recipe last year from Kathleen Ashmore and I’ve been hooked ever since. These olives are so delicious as a snack or appetizer when you’re hosting a crowd, and the perfect thing to make if you have a few extra olives lying around.
The olives are stuffed with feta cheese, then marinated in a mixture of olive oil, lemon zest, chili flakes and sumac.
You can stuff them with goat cheese or your favorite cheese variety, and play around with the spices and herbs you add to the marinade.
They’re the perfect little snack to serve at a dinner party, and are packed with flavor!
What you’ll need to make spicy feta stuffed olives
- The olives: pitted, Castelvetrano olives are ideal for this recipe since they’re large enough to stuff. You can use a whole jar, or as many as you would like to stuff
- The cheese: I love stuffing the olives with feta cheese, but a few other options are goat cheese, blue cheese, or a truffle cheese. Block feta cheese is the easiest to use since you can cut it into strips, making it easier to stuff. I only had crumbled feta, so I used a glove to easily press the cheese into each olive
- The marinade: the simple marinade is made from olive oil, zested lemon, grated garlic, red pepper flakes and sumac
The olives can be enjoyed right away, or prepared a few days in advance. I suggest letting the olives reach room temperature before serving since the marinade can firm up after refrigerating.
Feta stuffed olives are truly so delicious, I know you guys are going to love them! You can tag me on Instagram if you try them!
Other snack/appetizer recipes you’ll love:
Whipped Feta Dip with Honey Walnuts
Balsamic Mushroom Rice Fritters
Buffalo Smashed Potatoes
Spicy Feta Stuffed Olives
Course: Snacks, Appetizers10-12
servings20
minutes0
minutes20
minutesIngredients
1 1/2 cups Castelvetrano olives, pitted (25-30 olives)
Feta cheese, about 1/3 cup
1/3 cup olive oil
2 tsp lemon zest
2 cloves grated garlic
1 tsp red pepper flakes
1/2 tsp sumac
Pinch salt
Directions
- Stuff the olives with about 1/4 tsp of feta cheese using your finger or a toothpick. If using a block of feta, cut about 1/2 inch sticks and press them into the olives. Repeat until all olives are filled.
- In a large glass jar or container, combine the olive oil with the lemon zest, spices and garlic and mix together.
- Add the olives into the marinade and toss together.
- If serving right away or the same day, you can leave them at room temperature.
- Refrigerate the leftovers for up to 5 days, and let the olives reach room temperature before serving since the oil may firm up in the fridge.
Did you make this recipe?
Tag @somethingnutritious on Instagram- I’d love to see your creations!
