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Warm Orange and Feta Snacking Olives
Briny, warm, and deeply aromatic, these marinated olives transform a simple snack into something special. You'll gently heat black and green olives with fresh orange juice, earthy fennel seeds, and chopped rosemary to release their natural oils. Tossing the warm mixture over firm cubes of feta cheese creates a creamy, salty contrast that pairs beautifully with the bright citrus notes. It's an effortless addition to any mezze spread or cheese board.
Equipment
- Saucepan
Ingredients
- 2 cups (375 g) small, unpitted black and green olives, such as Niçoise or Nyon, drained
- ¼ cup (60 ml) fresh orange juice
- 1 teaspoon fresh rosemary leaves, finely chopped, plus a few sprigs for serving
- ¼ cup (60 ml) extra-virgin olive oil
- 4 ounces (115 g) feta, cut into ½-inch (1.25 cm) cubes (about ½ cup)
- 1 teaspoon fennel seeds, crushed
Instructions
- 1Place the drained olives, fresh orange juice, five 3-inch strips of orange zest, and chopped rosemary into a medium skillet. Set the pan over medium-low heat.
- 2Warm the mixture for 3 to 5 minutes, stirring frequently. Heating the olives gently helps them absorb the citrus and herb flavors. Turn the heat down to low, pour in the extra-virgin olive oil, and continue cooking for 1 more minute until everything is heated through.
- 3Arrange the cubed feta in a shallow serving bowl. Pour the warm olive mixture directly over the cheese. Sprinkle with crushed fennel seeds and garnish with fresh rosemary sprigs.
Notes
- Ingredient tip: Choose a firm block of feta cheese rather than pre-crumbled varieties. A firm cheese holds its shape when diced and is much easier to spear with a toothpick.
- Make ahead: You can prepare the olive mixture a day in advance and store it in the fridge. Gently reheat it on the stove before pouring it over the feta.
- Cheese swap: If you don't have feta, cubed halloumi or fresh mozzarella pearls work beautifully with the warm citrus marinade.
Recipe Details
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