Ingredients:

  • 1 cup pitted Large Castelvetrano Olives (225 grams), patted dry
  • 1/3 cup Extra Virgin Olive Oil (80 ml)
  • 1 teaspoon Fresh Lemon Zest
  • Pinch Red Pepper Flakes (optional)
  • 4 oz block Feta Cheese (115 grams), full-fat Greek style, drained
  • 2 tablespoons Sundried Tomatoes, oil-packed, drained and finely minced
  • 1 teaspoon Fresh Thyme Leaves, picked off the stem
  • 1/4 teaspoon Freshly Cracked Black Pepper
  • 1 teaspoon Capers, drained and finely chopped

Instructions:

  1. Drain the olives thoroughly and use paper towels to gently pat them completely dry. This step is crucial for the filling to adhere properly. Set aside.
  2. Prepare the filling ingredients: Drain the feta block. Mince the sundried tomatoes, capers, and fresh thyme very finely.
  3. Create the filling base: Place the feta in a small mixing bowl. Using a fork or spatula, mash the feta until it becomes mostly smooth and spreadable.
  4. Combine the Filling: Fold in the minced sundried tomatoes, capers, fresh thyme, and black pepper. Taste and adjust seasoning if necessary.
  5. Prepare for Stuffing: Transfer the filling mixture into a small piping bag fitted with a narrow tip, or into a zip-top bag with one corner snipped to create a small opening.
  6. Stuff the Olives: Hold a dried olive firmly and gently pipe the feta mixture into the existing cavity until the mixture is flush with the opening. Place the stuffed olives immediately into your marinating container.
  7. Prepare the Marinade: In a separate small bowl, combine the extra virgin olive oil, lemon zest, and optional red pepper flakes. Whisk briefly.
  8. Marinate: Pour the prepared olive oil mixture over the stuffed olives. Ensure they are fully coated. Cover the container and refrigerate for a minimum of 1 hour, or ideally up to 24 hours, to allow the flavors to infuse.
  9. Serve: Remove the olives from the fridge 15 minutes before serving to take the chill off. Serve directly from the marinade oil.