A savory combination of briny Kalamata, black and green olives, marinated to perfection in a zesty mixture of olive oil, garlic, Greek dressing and aromatic herbs. Each bite is complemented by creamy Feta crumbles and the subtle sweetness of marinated artichoke hearts.

Indulge in a Mediterranean delight with my Easy Marinated Olives featuring tangy Feta Cheese and tender Artichoke Hearts.

My husband loves marinated olives with feta cheese. It’s a wonderful healthy snack with lots of health benefits! However, it is also an extremely pricey treat! Generally, a small 1-cup serving, available at the local grocery store deli, will cost about $8.99! (Excuse me…but Momma ain’t made of money!)

I thought I could make a large batch at home for a fraction of the cost per serving! “Mr. Nest” is in heaven! He absolutely loves this version of marinated olives with added artichoke hearts.

I know marinated artichoke hearts are not common in traditional olive recipes, but my man loves them, and I love him! Thus, we have marinated artichokes in this version of Mediterranean olives. You don’t have to include them, but if you love them as much as we do… I highly recommend adding them.

Ingredient List

• 2-6 ounce cans, drained, extra-large black olives
• 1-9.5 ounce jar pitted Greek Kalamata Olives, drained
• 1-7 ounce jar Manzanilla Olives, stuffed with pimiento, drained
• 1-14.5 ounce jar Marinated artichoke hearts, drained
• ½ cup feta cheese crumbles
• ¼ cup olive oil
• ¾ cup Ken’s Steak House Greek Salad Dressing, or favorite Greek Dressing of choice
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon minced garlic

How to Make Marinated Olives

This is such an easy recipe that only takes a few minutes to whip up. If you can open a can and a jar…you’re good to go! Let’s talk about olives for a minute before we dive into this recipe! (Yes, I know it’s tempting to put them on your fingers…but, for now, let’s just “Talk” olives…we can play with them later!)

Growing up, we had a HUGE olive tree in our front yard. Every year we picked buckets full and Mom had huge glass mayonnaise jars that she would use to “cure” the olives. It was a huge undertaking, but she loved olives, so it was worth the effort for her.

All I knew was olives weren’t black naturally because we picked them green. Mom processed them using lye, but we didn’t have the dies to turn them black. We grew up eating green olives that tasted just like the black ones in the can…only with pits!

Types of olives used in this recipe.

• Kalamata Olives – a large, almond-shaped olive, dark purple in color, smooth in texture, with a slightly fruity smokey flavor. Native to southern Greece.
• Manzanilla Green Olives – The foundation for most Olive Oils. They are from Southern Spain. The term Manzanilla means “little apple” in Spanish. Green olives are harvested before they reach full ripeness. Plump, meaty and tangy. Sometimes stuffed with pimento.
• California Black Olives -Actually, most are the Manzanillo variety, although there are others, and start off green. They are cured in lye and dyes are used to turn them black.

Marinated Olives Instructions

In a large bowl, add drained olives and artichoke hearts, if you’re using them.

Add basil, oregano, minced garlic and olive oil. Honestly, the order the ingredients are added to this dish is not that important as long as they all show up to the party!

Add the feta cheese and Greek Salad dressing. Now you can add more feta cheese if you love feta cheese. You can use crumbled cheese, as suggested in the recipe, or you can use cubed feta cheese. It’s all about personal preference. I like lots of cheese…my husband likes less. We compromised at a half-cup for our version of this classic.

Stir to combine all the ingredients. Place the olive salad in an airtight container and chill for several hours. At least 3-4 hours until cold!

Recipe Wrap-up

As mentioned above, I highly recommend chilling the olives before serving. It’s a great make-ahead dish that will store for a week.

Whether you’re serving these Easy Marinated Olives with Feta Cheese and Artichoke Hearts at a dinner party, packing them for a picnic, or simply treating yourself to a flavorful snack, they’re sure to impress with minimal effort.

If you’re like me, grazing boards are perfect in the summer evenings after a long hard day with your favorite chilled beverage and a crusty baguette loaf!

The bold, briny flavors only get better with time, making this an appetizer you’ll reach for again and again. Just stir, chill, and serve! I do recommend stirring before serving.

Other Favorite Appetizer Recipes

• Easy Crispy Onion Straws
• Cherries on a Cloud Fruit Dip
• Salmon Party Log
• Classic Deviled Eggs
• Creating the Perfect Cheese Board
• Tasty Toothpick Appetizers from Allrecipes.com

Perfect for any occasion, whether as a sophisticated appetizer or a flavorful addition to salads and antipasto platters, these marinated olives promise a taste of Mediterranean sunshine in every bite.

I hope you enjoy this recipe this summer as much as we are! Olives are such a healthy option for your snacking and grazing pleasure!

Happy Nesting!

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