Marinated feta with olive oil, lemon, garlic, and Greek herbs — an easy make-ahead appetizer. 10 minutes of prep, then the fridge does the work. Serves 8.
Ingredients
- 8 oz (225g) block Greek feta in brine, drained
- About 1 cup (240ml) robust extra virgin olive oil, plus more to cover
- 1 teaspoon dried Greek oregano
- 1/2 teaspoon crushed red pepper flakes (or Aleppo pepper)
- 1 teaspoon whole black peppercorns
- 1 garlic clove, thinly sliced
- 2 wide strips of lemon zest (use a vegetable peeler)
- 2 sprigs fresh thyme or rosemary
- 1 bay leaf
- Warm bread or crackers, to serve
Method
- Pat the drained feta dry with paper towels and cut it into 3/4-inch (2cm) cubes.
- Layer the feta cubes in a clean pint jar (500ml) or a shallow container with a lid, tucking the garlic slices, lemon zest, herb sprigs, and bay leaf among the cubes as you go.
- Scatter over the oregano, red pepper flakes, and peppercorns.
- Pour in enough olive oil to fully submerge the cheese, tilting the jar and pressing gently to release any air pockets.
- Seal and refrigerate for at least 4 hours, and ideally 24 — the flavor gets noticeably better overnight. The oil will thicken and cloud in the fridge; that is normal.
- Take the jar out 30 to 45 minutes before serving so the oil returns to liquid, then serve with warm bread or crackers.
- Keep refrigerated and use within 1 week. Do not throw out the leftover oil — it makes a superb vinaigrette or drizzle for roasted vegetables.
Cook's note
You are eating the oil here almost as much as the cheese, so quality matters. A robust, unfiltered EVOO like Elaios turns the marinade into a second appetizer — mop up every last drop with bread. Buy feta sold as a block in brine (sheep's milk if you can find it); pre-crumbled feta will fall apart in the jar.
Make it with single-estate Greek olive oil.
Shop the Bottle