Pasture to Plate


Marinated Feta & Olives

A great snack that can be made ahead of time and preserved in jars

Serves 6


  • 250ml Oliana olive oil
  • 6 sprigs fresh thyme
  • 3 x 5cm-pieces lemon rind
  • 1 garlic clove, peeled, thinly sliced
  • 1 fresh red chili, halved, deseeded
  • 2 tsp fennel seeds
  • 300g Oliana feta
  • 360g Oliana kalamata olives, drained
  • Crusty bread, to serve


Combine the oil, thyme, lemon rind, garlic, chili and fennel seeds in a jug.

Place the feta and olives in separate bowls. Pour 60ml (1/4 cup) of the oil mixture over the olives and toss until well combined. Pour the remaining oil mixture over the feta and gently toss until well combined. Cover the bowls with plastic wrap and place in the fridge for 6 hours to develop the flavours.

Remove the feta and olives from the fridge 2 hours before serving to bring the oil to room temperature. Drain the feta and olives and place in separate serving bowls. Serve with crusty bread.