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Goat Cheese with Olives, Lemon, and Thyme

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This elegant vegetarian starter combines the tangy creaminess of fresh goat's cheese with a fragrant infusion of citrus and herbs. By gently warming the olives in extra-virgin olive oil with lemon zest and woody thyme, the flavours soften and meld together, creating a sophisticated topping that elevates a simple cheese medallion into a dinner party centrepiece.

Ideal as a light appetiser or part of a Mediterranean-inspired sharing platter, this dish is best served at room temperature to allow the full profile of the olive oil to shine. Pair it with crisp rosemary flatbreads or toasted sourdough for a satisfying crunch. It is a wonderful option for those seeking a quick yet impressive dish that celebrates high-quality, seasonal ingredients.

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Ingredients for Goat Cheese with Olives, Lemon, and Thyme

  • 80g assorted olives

  • 3 fresh thyme sprigs

  • 45ml extra-virgin olive oil

  • 1/2 teaspoons grated lemon zest

  • 1 (4- to 140g ) fresh goat-cheese medallion or 2 (60g) goat-cheese buttons

  • Crisp Rosemary Flatbread

How to make Goat Cheese with Olives, Lemon, and Thyme

Heat olives, thyme, oil, zest, and 1/4 teaspoons pepper in a small skillet or saucepan over low heat until fragrant (do not simmer). Cool to room temperature.

Serve olive mixture over goat cheese.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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