Baked Olives and Feta – a warm, savory combination of hot baked feta, Castelvetrano olives, roasted red pepper strips, sun-dried tomatoes, pepperoncini, and aromatic herbs. It’s perfect spooned over crusty bread, spread on crackers, or served alongside grilled meats and seafood.
Prefer to skip extras? Use the skip-to-recipe button at the top left or the table of contents below to jump straight to the recipe.
I include practical tips in my recipes because I’m a home cook without formal training. Explaining why techniques and ingredients work helps build confidence in the kitchen. My aim is to make this dish approachable for cooks of all levels so you can prepare it with ease and understand how to tweak it to your taste.
Table of contents
- Baked Feta Antipasti
- How to Bake Feta and Antipasti
- Tips to Perfect Baked Feta and Olives
- FAQs
- Other Easy Appetizers You’ll Love
Baked Feta Antipasti
This appetizer is quick to assemble and full of bold Mediterranean flavors. Baking the feta with olives and vegetables intensifies the salty, tangy notes and softens the textures for a luscious topping or dip.
A light drizzle of olive oil and a sprinkle of Italian herbs—oregano, basil, thyme, and sage—bring fragrant balance to the salty, buttery feta and mild, briny Castelvetrano olives.
Use this baked antipasti to top steak, tri-tip, or baked fish, or serve it with crusty bread, crackers, or roasted vegetables. It’s also delicious straight from the baking dish—just be mindful of the salt from the olives and feta when portioning.
How to Bake Feta and Antipasti
This dish couldn’t be easier: prep your baking dish, combine the ingredients, and bake until hot and bubbly. The ideal bake time depends on your preference for texture and color.
If you like a crusty, caramelized edge on the feta, bake until the cheese develops golden brown spots for deeper flavor. If you prefer soft, just-heated feta, remove it once it’s warmed through and bubbling. Both versions are delicious—so experiment to see which you prefer.
- Preheat oven to 350°F (175°C).
- Line a glass or ceramic baking dish with parchment or spray with nonstick spray.
- Layer Castelvetrano olives, roasted red pepper strips, pepperoncini, sun-dried tomato strips, and crumbled feta.
- Drizzle with olive oil and season with Italian herbs and freshly cracked pepper.
- Bake until the mixture is hot and the feta has lightly browned, about 20–35 minutes depending on how caramelized you like it.
- Serve with crusty bread, over pasta or fish, or scoop onto crackers. Enjoy!
Tips to Perfect Baked Feta and Olives
This recipe is flexible—add or swap antipasti items to suit your taste. Below are ideas that work beautifully baked with feta and olives:
- Marinated artichoke hearts
- Hearts of palm
- Toasted pine nuts for crunch
- Blanched asparagus pieces
- Pickled okra for tang
- Cherry peppers or pimiento strips
- A splash of balsamic or balsamic glaze after baking
Hot tip: Do not add extra salt. The olives and feta contribute plenty of saltiness, so balance flavors with herbs, pepper, and a squeeze of lemon juice if desired.
FAQs
Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently in the oven until warmed through.
Skip added salt. With salty olives and feta, herbs and cracked pepper provide enough seasoning.
Serve it with bread or crackers, spoon it over pasta, rice, or roasted vegetables, or accompany grilled or baked fish and meats for a bright, savory boost.
When the dish is bubbling hot it’s safe to eat. For lightly warmed feta, bake 20 minutes; for golden, caramelized edges, bake closer to 30–35 minutes. Adjust to your preference.
Other Easy Appetizers You’ll Love
If you enjoy this baked feta and olive dish, try pairing it with other simple appetizers like no-knead bread, buttery soft dinner rolls, a burrata farro salad, or roasted tomatoes for a complete spread.
Best Grilled Corn on the Cob (3 Methods) — Ready in 20 Min
10 Minute Pan Seared Thai Chili Scallops
The Best Deviled Egg Recipes Ever
Easy Cilantro Lime Shrimp
For more appetizers and recipe ideas, check the appetizer archives on the site.
If you try this recipe, please leave a rating and a comment — it helps others find the recipe and lets me know how you liked it.
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Baked Olives and Feta
Equipment
- Glass or ceramic baking dish
- Parchment paper or nonstick spray
- Mixing spoon
Ingredients
- 12 oz Castelvetrano olives, drained
- 1/4 cup sun-dried tomato strips
- 1/2 cup roasted red peppers, roughly chopped
- 8 oz feta cheese, crumbled
- 1/2 cup pepperoncini slices
- 2 tbsp olive oil
- 1 tsp Italian seasoning blend
- 1 tsp freshly cracked black pepper
- 1 tsp fresh lemon juice (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Line a glass baking dish with parchment or spray with nonstick spray.
- Layer olives, red pepper strips, pepperoncini, sun-dried tomatoes, and crumbled feta in the dish.
- Drizzle with olive oil and sprinkle Italian seasoning and cracked pepper evenly over the top. Add a teaspoon of lemon juice if you like a bright finish.
- Bake until the mixture is hot and the feta has lightly browned, about 20–35 minutes depending on desired caramelization.
- Serve warm with crusty bread, crackers, over pasta, or alongside grilled proteins.
Nutrition
Calories: 137 kcal
Carbohydrates: 1 g
Protein: 3 g
Fat: 14 g
Saturated Fat: 3 g
Sodium: 463 mg
Nutrition information is an approximation.