Marinated Dairy Free Feta Stuffed Olives

Glass jar filled with marinated olives, herbs, and liquid brine on a tiled surface. Another jar and a blue cloth are visible in the background. This snack is dairy free and packed with flavor.

Marinated Dairy Free Feta Stuffed Olives

Craving a salty and creamy snack or appetizer? Make a batch of our dairy free feta stuffed olives! These are completely dairy free and gluten free, and simple to assemble. These are perfect for parties, holidays, or for anytime snacking.

1n 8 to 10 oz dry weight jar of olives yields about 22 to 30 olives

Dairy free, vegan, gluten free.

Course Appetizers, Snacks

Cuisine Italian

Keyword dairy free feta olives

Prep Time 2 30

Total Time 2 30

Servings servings

Calories 33kcal

Author Sarah Jane Parker

Ingredients

8 to 10 ounce dry weight jar pitted colossal green olives in brine (pitted colossal Castelvetrano olives are my favorite in this recipe)
2-3 ounces Violife dairy free feta cheese
1-2 fresh cloves garlic, peeled and cut in half
½ teaspoon Italian mix dried herbs (or fresh herbs)
1 Tablespoon grapeseed oil (optional)

Instructions

Open your jar of colossal pitted green olives and empty the brine into a bowl or glass and save for later (don't toss it!).
8 to 10 ounce dry weight jar pitted colossal green olives in brine
Remove the olives and place them in a bowl. Set aside.
Cut your Violife feta cheese into 1/4-inch thick slices, then cut each slice into small "sticks" that are about 1/4-inch square and about 1/2-inch long. You'll want to cut the feta cheese into pieces that will fit inside the pitted olives.
2-3 ounces Violife dairy free feta cheese
Press the feta cheese pieces into the pitted olives and cut off any excess cheese that doesn't fit.
Peel 1 to 2 cloves of fresh garlic and cut each clove in half.
1-2 fresh cloves garlic, peeled and cut in half
Add the stuffed olives back to the olive jar (or a new jar), layering the cut garlic cloves among the olives in the jar.
Add the dried herbs over the olives (or fresh herbs if using), and pour the saved brine over the olives until the brine covers the olives completely.
1/2 teaspoon Italian mix dried herbs
Refrigerate for 1 to 2 days to marinate the flavors into the olives and serve.
If you want to add a little oil to the brine, you can add 1 Tablespoon of oil (like grapeseed oil) to the brine and gently shake everything together before serving.
1 Tablespoon grapeseed oil
You can use olive oil, but it will solidify in the fridge and will need to be set out at room temperature for about 30 minutes or so to warm up before serving.
Store any leftovers in the fridge for up to 2 weeks.

Notes

You can use oil to marinate the olives instead of brine if you like. If using strong olive oil to enhance the taste, just be aware that olive oil will solidify in the fridge and it will end up needing to warm up on the counter for 30-60 minutes for a full jar to become liquid again before serving.

Nutrition