These marinated olives and feta with lemon and rosemary are a delicious dish on their own or as a garnish. A salty, herby, creamy dish that’s easy to make.
Add the minced shallot, garlic, and capers into a small saucepan. Pour the extra virgin olive oil into the saucepan and place it over medium heat.
Let the olive oil warm and cook the shallots and garlic, swirling the ingredients occasionally, for about 3-4 minutes.
Add the red pepper flakes and sprig of rosemary to the saucepan. Heat for another 30 seconds, until the rosemary becomes fragrant. Remove the pan from the heat and add the lemon juice and zest. Stir to combine.
In a heat proof container with a lid, add the mixed olives and crumble the feta over the top of the olives.
Carefully pour the olive oil and aromatics into the bowl. Stir to coat the olives and feta in the marinade. Cover and let the olives and feta sit at room temp for 1 hour or in the fridge for up to 3 days.
Enjoy on their own as an appetizer with a side of bread or as a garnish.