Marinated Olives and Cheese

5 min

This marinated olives and cheese dish combines briny Castelvetrano olives with firm, buttery cheese and marinated for a delicious and easy appetizer that works for a holiday party and any other time of the year.

I tend to think that people who say they don’t like olives just haven’t had the right kind of olive yet. Did you know that there are well over 100 different varieties of olives? So many more than just the black olives and green olives that you see in the store. But for my money, the very best olive is the Castelvetrano olive. They’re meaty and have a salty-sweet, buttery flavor to them. I always urge people who say they don’t like olives to try Castelvetrano’s before deciding.

This dish marries the olives with firm and buttery parmesan cheese, but you could use any firm cheese – pecorino romano, grana Padano, or even block feta - they would all be delicious!


Marinated Olives and Cheese
Recipe details
  • Prep time: 5 Minutes Cook time: 0 Minutes Total time: 5 min
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Marinated Olives and Cheese
  • 1/2 cup of Castelvetrano Olives, roughly chopped
  • 5 ounces of parmesan cheese (or another firm cheese) cut into small cubes.
  • 1/4 cup to 1/3 cup of olive oil
  • 1 lemon, zested and juiced
  • 1 clove of garlic, crushed or minced very fine
  • 1/4 teaspoon to 1/2 teaspoon of crushed red pepper (start small and add from there)
  • 1 teaspoon dried oregano
  • Salt and Pepper
Marinated Olives and Cheese
In a medium bowl stir together the chopped olives and cubed cheese. Add a 1/4 cup of the olive oil, the lemon juice and zest, the crushed garlic, crushed red pepper, oregano, and salt and pepper.Stir to combine. If the mixture seems dry, add the rest of the olive oil.
Cover the bowl with plastic wrap and allow to marinate for at least an hour, up to overnight.
Serve with toasted bread or crackers.
Sara's Tiny Kitchen
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  • Joa26456270 Joa26456270 on Jan 22, 2022

    my two loves, olives and cheese - I will be making soon!

  • Erin Erin on Feb 27, 2022

    One teaspoon of oregano seems a lot. I’d start with half. Or less. No one wants all the other flavors overwhelmed.

    • See 1 previous
    • Erin Erin on Feb 28, 2022

      Depends on how fresh your herbs are.