Greek Marinated Feta with Olive Oil and Herbs

Greek marinated feta cheese in olive oil with herbs and garlic cloves

Greek Marinated Feta with Olive Oil and Herbs

A simple, authentic Greek marinated feta — olive oil, garlic, herbs, and real Greek feta cheese. Ready in minutes, better the next day. Perfect for mezedes, cheese boards, salads, and more.

Course Appetizer

Cuisine Greek

Prep Time 5

Cook Time 0

Servings

Calories 220kcal

Author by Jenny Skrapaliori Graves

Equipment

wide-mouth pint mason jar

Ingredients

8 oz Greek feta cheese cut into cubes or left whole
1 cup extra virgin olive oil enough to mostly submerge the feta
5 garlic cloves thinly sliced
1 teaspoon whole black peppercorns
1 teaspoon chili flakes
1 teaspoon dried oregano flowers or regular dried oregano
1 teaspoon dried thyme flowers or ½ teaspoon regular dried thyme
1 lemon for the peel
2-3 sprigs fresh thyme optional

For serving:

fresh oregano or thyme sprigs optional
chili flakes optional
crusty bread or pita

Instructions

Cut the feta into generous cubes, roughly 1-inch pieces. Or leave it in a whole slab if you're going for that rustic, elegant look in the jar. Pat the feta dry gently with a paper towel to remove excess brine.
8 oz Greek feta cheese
Use a clean glass jar (a wide-mouth pint mason jar works perfectly). Add a few garlic slices and peppercorns to the bottom, then lay in your feta. Tuck the thyme sprigs, dried oreano and thyme flowers, and lemon peel (avoid the pith when you peel it) around the cheese.
5 garlic cloves, 1 teaspoon whole black peppercorns, 1 teaspoon dried oregano flowers, 1 teaspoon dried thyme flowers, 1 lemon, 2-3 sprigs fresh thyme
Pour the olive oil over the feta until it's mostly or fully submerged. Press the cheese down gently if needed.
1 cup extra virgin olive oil
Sprinkle the chili flakes over the top. Seal the jar and give it a very gentle swirl to distribute everything.
1 teaspoon chili flakes
You can eat it immediately, but the flavors bloom beautifully after a few hours, and it's exceptional the next day.
Let it come to room temperature before serving, as the olive oil will solidify slightly in the fridge.
fresh oregano or thyme sprigs, crusty bread or pita

Notes

Servings are estimated as 6 for a mezedes spread where other dishes are on the table. If this is the star of your cheese board or your guests are bread-happy, expect it to serve closer to 2–3. No judgment either way.

Nutrition