Marinated Feta (so Delicious!) Recipe

I can’t stop making my Marinated Feta, a jar of olive oil, herbs, and lemon that hides a surprising kick of heat.

I love how Marinated Feta can flip a boring spread into something a little wild. I discovered a jarred version that highlights feta cheese drenched in extra virgin olive oil, and it tastes like a small culinary reveal.

It’s the kind of thing that makes guests lean in, not sure what they’ll get but curious. If you like Appetizer Recipes With Feta Cheese you’ll understand that this one isn’t shy.

There’s a rough, honest edge to it, kind of messy and very moreish, and I always want to hide the jar before anyone else finds it.

Ingredients

• Tangy, salty and creamy, rich in protein and calcium, great for salads
• Extra virgin olive oil adds healthy fats and smooth fruitiness, helps preserve flavors
• Sharp, aromatic and savory, provides allicin with antimicrobial benefits when fresh
• Bright sour notes, vitamin C boost, cuts richness and lifts every bite
• Earthy herb, gives classic Mediterranean aroma and mild antioxidant properties
• Piney fragrant sprigs, strong flavor so use sparingly, adds savory depth
• Briny, fruity and salty, add umami punch and chewy texture
• Tiny bursts of brine, sharp lemony tang that brightens each bite
• Optional sweet note, balances acidity and salt, use very little

Ingredient Quantities

• 1 block feta cheese (about 8 oz / 225 g) cubed
• 1/2 cup extra virgin olive oil
• 2 garlic cloves thinly sliced
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon freshly cracked black pepper
• 1 tablespoon chopped fresh parsley
• 2 small sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 tablespoon capers drained (optional)
• 1/4 cup pitted Kalamata olives halved (optional)
• 1 teaspoon honey or agave (optional)

How to Make this

1. Drain the feta and rinse briefly under cold water to remove excess brine, then pat dry with paper towels and cut into roughly 1 inch cubes.

2. In a bowl whisk together the olive oil, lemon juice, lemon zest, dried oregano, crushed red pepper flakes, freshly cracked black pepper and honey or agave if using until the honey is dissolved.

3. Add the thinly sliced garlic, chopped parsley, drained capers and halved Kalamata olives to the oil mixture and stir to combine.

4. Lightly bruise the rosemary sprigs and thyme sprigs with the back of a spoon or your fingers to wake up the oils and drop them into the marinade.

5. Optional but helpful trick warm the oil gently in a small saucepan with the garlic and herb sprigs for about 1 to 2 minutes until fragrant but not hot, then let it cool just a bit; this makes the flavors bloom faster.

6. Place the feta cubes in a clean jar or airtight container, pour the marinade over the cheese making sure the cubes are mostly covered and garlic, capers and olives are distributed.

7. Press the herbs down so they sit among the cubes, seal the container and refrigerate for at least 4 hours but preferably overnight so the flavors marry; the marinated feta will keep well in the fridge for up to 5 days while submerged in oil.

8. Bring the feta to room temperature for about 20 to 30 minutes before serving, remove the woody rosemary stems if you want, give everything a gentle stir, then serve with crusty bread, crackers, salads or as a meze.

Equipment Needed

1. Cutting board, sturdy and big enough to cube the feta
2. Sharp chef knife, for roughly 1 inch cubes and thin garlic slices
3. Paper towels or a clean kitchen towel to pat the cheese dry
4. Small mixing bowl to whisk the oil, lemon and spices
5. Measuring spoons and measuring cup for the olive oil, lemon and seasonings
6. Small saucepan to gently warm the oil with garlic and herbs if you choose to do that
7. Clean glass jar or airtight container to marinate and store the feta
8. Spoon or rubber spatula to stir, press the herbs down and serve

FAQ

Marinated Feta (so Delicious!) Recipe Substitutions and Variations

• Feta cheese (about 8 oz): goat cheese or chevre for similar tang and creaminess, ricotta salata if you want a firmer, crumbly texture, halloumi (pan‑sear or grill first) for a chewy bite, or queso fresco for a milder, less salty option
• Extra virgin olive oil: avocado oil or grapeseed oil for a neutral flavor and high smoke point, light olive oil if you still want olive flavor but milder, or walnut oil for a rich, nutty twist (use same volume)
• Garlic cloves: 1/8 tsp garlic powder per clove if you need dried, 1/2 tsp jarred minced garlic per clove for convenience, or roasted garlic cloves for a sweeter, mellow garlic note
• Kalamata olives (optional): Castelvetrano or green Manzanilla olives for a less briny taste, chopped roasted red peppers for a briny-sweet swap, or extra capers if you want the salty tang without olive chunks

Pro Tips

1. Taste the feta first. Brands vary wildly in salt so rinse more if it tastes too salty, rinse less if it seems fine, you dont want to drown good flavor.

2. If you want the marinade to work faster cut the cheese smaller or press a few cubes with a fork to let the oil and lemon get in, but keep some bigger chunks if you want something to bite into.

3. Warm the oil briefly with the garlic and herbs so the aromas open up but dont let it get hot or the garlic will cook and turn bitter, let it cool a little before pouring over the cheese.

4. Always store the cheese fully submerged in oil in a clean jar and use a clean spoon each time you serve, that keeps it tasting fresh and helps it last longer in the fridge.

5. Turn half into a spread for variety mash some feta with a fork and mix in a bit of the marinade plus extra lemon or honey to taste, serve with warm crusty bread or grilled pita.

Marinated Feta (so Delicious!) Recipe

Recipe by Tina Simpson

0.0 from 0 votes

I can't stop making my Marinated Feta, a jar of olive oil, herbs, and lemon that hides a surprising kick of heat.

Pin

Servings

6

servings

Calories

279

kcal

Equipment: 1. Cutting board, sturdy and big enough to cube the feta
2. Sharp chef knife, for roughly 1 inch cubes and thin garlic slices
3. Paper towels or a clean kitchen towel to pat the cheese dry
4. Small mixing bowl to whisk the oil, lemon and spices
5. Measuring spoons and measuring cup for the olive oil, lemon and seasonings
6. Small saucepan to gently warm the oil with garlic and herbs if you choose to do that
7. Clean glass jar or airtight container to marinate and store the feta
8. Spoon or rubber spatula to stir, press the herbs down and serve

Ingredients

• 1 block feta cheese (about 8 oz / 225 g) cubed

• 1/2 cup extra virgin olive oil

• 2 garlic cloves thinly sliced

• 1 tablespoon fresh lemon juice

• 1 teaspoon lemon zest

• 1 teaspoon dried oregano

• 1/2 teaspoon crushed red pepper flakes

• 1/4 teaspoon freshly cracked black pepper

• 1 tablespoon chopped fresh parsley

• 2 small sprigs fresh rosemary

• 2 sprigs fresh thyme

• 1 tablespoon capers drained (optional)

• 1/4 cup pitted Kalamata olives halved (optional)

• 1 teaspoon honey or agave (optional)

Directions

• Drain the feta and rinse briefly under cold water to remove excess brine, then pat dry with paper towels and cut into roughly 1 inch cubes.
• In a bowl whisk together the olive oil, lemon juice, lemon zest, dried oregano, crushed red pepper flakes, freshly cracked black pepper and honey or agave if using until the honey is dissolved.
• Add the thinly sliced garlic, chopped parsley, drained capers and halved Kalamata olives to the oil mixture and stir to combine.
• Lightly bruise the rosemary sprigs and thyme sprigs with the back of a spoon or your fingers to wake up the oils and drop them into the marinade.
• Optional but helpful trick warm the oil gently in a small saucepan with the garlic and herb sprigs for about 1 to 2 minutes until fragrant but not hot, then let it cool just a bit; this makes the flavors bloom faster.
• Place the feta cubes in a clean jar or airtight container, pour the marinade over the cheese making sure the cubes are mostly covered and garlic, capers and olives are distributed.
• Press the herbs down so they sit among the cubes, seal the container and refrigerate for at least 4 hours but preferably overnight so the flavors marry; the marinated feta will keep well in the fridge for up to 5 days while submerged in oil.
• Bring the feta to room temperature for about 20 to 30 minutes before serving, remove the woody rosemary stems if you want, give everything a gentle stir, then serve with crusty bread, crackers, salads or as a meze.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 69g
• Total number of serves: 6
• Calories: 279kcal
• Fat: 27.9g
• Saturated Fat: 8.34g
• Trans Fat: 0.1g
• Polyunsaturated: 2.27g
• Monounsaturated: 16.13g
• Cholesterol: 33.3mg
• Sodium: 563mg
• Potassium: 28mg
• Carbohydrates: 2.63g
• Fiber: 0.33g
• Sugar: 0.75g
• Protein: 5.46g
• Vitamin A: 67IU
• Vitamin C: 1.7mg
• Calcium: 192mg
• Iron: 0.35mg