Olive and Feta Shooters

I love how these olive and feta shooters turn a few simple ingredients into a fun and elegant appetizer. The creamy feta pairs beautifully with the briny olives, and the olive oil and herbs bring everything together in a Mediterranean-inspired bite. They’re easy to assemble, colorful, and perfect for entertaining.

Why You’ll Love This Recipe

I like this recipe because it feels fresh and light yet still full of flavor. The feta is rich and tangy, the olives are salty and savory, and the oregano adds just the right herbal note. I also enjoy how customizable these shooters are I can add chili flakes for heat or sun-dried tomatoes for sweetness. They’re quick to make but always impressive when served.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

7 ounces feta cheese (see note 1)
black pepper (a pinch)
1 teaspoon dried oregano (see note 2)
2 tablespoons extra virgin olive oil (see note 3)
dried chili flakes (, to taste, optional, see note 4)
24 green olives (pitted, see note 5)
8 sun-dried tomatoes in oil (cut into small pieces (optional), see note 6)
mini breadsticks (optional, see note 7)

Directions

1. I crumble the feta cheese into small pieces and place it in a bowl.
2. I drizzle olive oil over the feta and sprinkle with black pepper, oregano, and chili flakes if I want extra spice.
3. I stir gently so the cheese gets coated without breaking down too much.
4. In small shot glasses or serving cups, I layer a spoonful of feta mixture, a few olives, and pieces of sun-dried tomato if I’m using them.
5. I finish each shooter with a drizzle of olive oil and garnish with mini breadsticks for dipping.

Servings and Timing

This recipe makes about 8 shooters, depending on the serving size. It usually takes me only 10 minutes to prepare since there’s no cooking involved.

Variations

Sometimes I swap green olives for Kalamata olives for a stronger flavor. If I want it creamier, I mash the feta slightly with the olive oil to make more of a spread. For extra freshness, I add chopped parsley or mint. I also like adding roasted red peppers for sweetness or toasted pine nuts for crunch.

Storage/Reheating

I store the feta mixture in an airtight container in the fridge for up to 3 days. I usually assemble the shooters just before serving so they look fresh. Since this is a cold appetizer, I don’t reheat it.

FAQs

Can I use a different cheese instead of feta?

Yes, I sometimes use goat cheese or ricotta for a softer texture.

Can I make these shooters ahead of time?

Yes, I prepare the feta mixture and olives in advance, then assemble them right before serving.

Do I have to use sun-dried tomatoes?

No, they’re optional, but I like the sweetness they add.

Can I use flavored olives?

Yes, garlic-stuffed or herb-marinated olives work beautifully here.

What can I serve with these shooters?

I like pairing them with breadsticks, pita chips, or crackers.

Can I add fresh herbs?

Yes, I often add parsley, basil, or mint for extra freshness.

Do I need to crumble the feta finely?

I prefer keeping it chunky so it holds texture in the shooters.

Can I make this spicy?

Yes, I sprinkle in more chili flakes or even add a dash of hot sauce.

What kind of olive oil works best?

I always use extra virgin olive oil for its rich, fruity flavor.

Can I serve these without the glasses?

Yes, I sometimes arrange them on a platter with toothpicks for a more casual style.

Conclusion

I really enjoy making olive and feta shooters because they’re quick, fresh, and full of Mediterranean flavors. The creamy cheese, briny olives, and herbs make a perfect combination, and they look elegant in little glasses. Whether I serve them as party starters or as part of a mezze spread, they’re always a hit.

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