Feta stuffed olives are a salty, savory appetizer that is incredibly easy to make and even more satisfying to devour. Green olives are stuffed and then marinated in a lemon garlic-infused olive oil for a mouthwatering treat of epic proportions.
For an even easier olive recipe, try my Marinated Olives. And for more party appetizer recipes, try Whipped Feta with Charred Scallions, Whipped Feta, and Cherry Tomato Confit.
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Stuffed olives are a pleasant departure from your standard chips and dip. Whether you are entertaining or just have a craving for something mouthwatering, this decadent snack will do the trick! Good luck trying to eat just a few because I can gobble up the whole batch in one sitting, they’re so addictingly good!
Why This Recipe Works
- Easy to Make – Simply combine the filling ingredients, stuff the olives, and set them in a flavorful olive oil to marinate.
- Great Party Appetizer – Feta cheese stuffed olives have an air of sophistication that makes them excellent for elegant dinners or holiday parties. They’re festive finger food.
- Versatile – Mix and match elements of this recipe so that it suits your tastes and preferences. Switch up the cheese, the olives, and even the coating.
Tools You’ll Need
- Small Food Processor
- Small Saucepan
- Sandwich-Size Ziplock Bag
Ingredients You Will Need for Stuffed Olives
This recipe has two elements; the feta stuffing and the infused olive oil.
Feta Stuffed Olives
- Castelvetrano olives – They have a mild, buttery flavor and a meaty texture that makes them the perfect vessel for this cheesy filling. Drain any excess liquid before stuffing the pitted olives.
- Feta cheese – Remember to drain the brine.
- Cream cheese – Use full-fat cream cheese at room temperature for easier mixing.
- Lemon – Use lemon juice and lemon zest.
- Water – Use this to achieve the perfect consistency.
Lemon Garlic-Infused Olive Oil
- Quality olive oil – Olive oil has a crispy, neutral taste that makes it perfect for infusing with flavor.
- Lemon peel – This imparts a delightful citrus flavor.
- Garlic Cloves – Also used to infuse the oil. Smash the garlic for an even better infusion.
- Aleppo pepper – This earthy spice adds a subtle heat that is about half the amount of spiciness of red chili flakes, and a tiny taste of tang.
How To Make Stuffed Olives
It takes just 10 minutes to mix the feta cheese stuffing and to fill the olives. Most of the time for this recipe is devoted to marinating the stuffed olives in the infused olive oil. It doesn’t get easier than that!
Feta Mixture
- Add cream feta and cream cheese, lemon juice, water, and lemon zest to food processor and blend until smooth.
- Transfer mixture to a reusable sandwich bag and cut a small corner.
- Place drained olives in a heat-proof bowl pat dry with a paper towel. Pipe the feta mixture into each olive and return to the bowl.
Infused Olive Oil
- Add olive oil, smashed garlic, and lemon peels to a small saucepan and bring to a simmer over low heat until oil begins to sizzle. Maintain low heat for 5 minutes careful to not allow the lemon peel or garlic to brown, stirring every couple of minutes. Add aleppo pepper and stir, cook for an additional 2 minutes. Remove oil from burner and leave for 2 minutes to slightly cool.
- Pour the oil over the olives and leave to marinate for 30 minutes to an hour. Enjoy as-is or with warm, crusty bread.
- Place leftovers in a refrigerator-safe glass jar. Place on the counter 20-30 minutes before serving to allow oil to come to temp.
Tips and Tricks
- Use a block of feta cheese rather than pre-crumbled feta. It tastes fresher and the flavor is 10 times better.
- Make stuffed olives in advance. Save yourself some time on the day of a big event by making these one day ahead. Store them in the fridge and take them out about 30 minutes before serving so they can come to room temperature. The flavor will be more pronounced!
- Stuffed olives last in the fridge for up to 7 days.
Variations
- Fried Stuffed Olives – Who doesn’t like something crispy and deep fried? Take stuffed olives to a whole new level by dipping them in an egg mixture, then bread breadcrumbs before frying them to crunchy golden brown perfection.
- Cheese – Don’t care for feta? Swap it out for goat cheese.
Frequently Asked Questions
How should I serve stuffed olives?
You can stick individual olives with toothpicks for easy serving. This would be a tasty addition to a charcuterie board. Or serve it on a snack table with other appetizers. You can also serve it alongside cocktails.
Are stuffed olives good for you?
Yes. Olives are rich in antioxidants and the olive oil it soaks in is a healthy fat. Of course, the nutritional value depends on what you stuff them with. So enjoy them in moderation and be mindful of the sodium.
What are olives stuffed with?
You can stuff olives with cheese, meats (bacon, anchovy, etc.), or veggies (i.e., garlic, celery, jalapeno).
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Feta Stuffed Olives
Equipment
- Small Food Processor
- Sandwich-Size Ziplock Bag
Ingredients
Feta Stuffed Olives
- 5.5 ounces castelvetrano oilves, liquid drained
- 2 ounces sheep's feta cheese, brine drained
- 1 ounce cream cheese, full-fat room temp
- 1 clove garlic, grated
- 1½ teaspoons lemon juice
- 1 teaspoon water
- ¼ teaspoon lemon zest
Lemon Garlic-Infused Olive Oil
- ½ cup quality olive oil
- 4 strips lemon peel, each peel 3-4 inches long
- 3 large cloves garlic, smashed
- 1 teaspoon aleppo pepper
Instructions
Feta Mixture
- Add cream feta and cream cheese, lemon juice, water, grated garlic, and lemon zest to food processor and blend until smooth.
- Transfer mixture to a reusable sandwich bag and cut a small corner.
- Place drained olives in a heat-proof bowl pat dry with a paper towel. Pipe the feta mixture into each olive and return to the bowl.
Infused Olive Oil
- Add olive oil, smashed garlic, and lemon peels to a small saucepan and bring to a simmer over low heat until oil begins to sizzle. Maintain low heat for 5 minutes careful to not allow the lemon peel or garlic to brown, stirring every couple of minutes. Add aleppo pepper and stir, cook for an additional 2 minutes. Remove oil from burner and leave for 2 minutes to slightly cool.
- Pour the oil over the olives and leave to marinate for 30 minutes to an hour. Enjoy as-is or with warm, crusty bread.
- Place leftovers in a refrigerator-safe glass jar. Place on the counter 20-30 minutes before serving to allow oil to come to temp.
