Marinated Feta Cheese is a simple to prepare appetiser that is packed full of delicious flavours. Garlic, rosemary, lemon and a little chilli combine with the Feta Cheese and Extra Virgin Olive Oil, which works perfectly with slices of crusty bread. This easy appetiser will become a favourite!
Why you’ll love this recipe:
A simple technique transforms a block of feta, which is already delicious, into something extra special.
As with most food, homemade is best. When we make it, we are in control of the ingredients we use and in the case of Marinated Feta Cheese, we can customise them to suit our taste.
You will love this Marinated Feta because:
- This is a delicious, easily made, Mediterranean-inspired appetiser, perfect to make ahead of time for relaxed entertaining.
- A block of feta is a fraction of the cost of a specialty cheese, making this an economical starter, ideal for entertaining.
- There are so many ways to use it. Serve it with crusty bread to enjoy the cheese and soak up the flavour-filled oil. As well, it is a great addition to a salad, on toast with sliced avocado or with my Roasted Cherry Tomato Pasta.
- If you’re making it for a crowd, it is easy to increase the quantities to suit.
- You can easily customise the flavours to suit your taste. If you don’t like chilli, leave it out. If you prefer other herbs, use those. If you don’t have a lemon but have an orange, some strips of peel or zest would be a great addition.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Feta cheese – I use a block of Greek Feta, made from sheep and goat milk. Use one which you enjoy eating.
Rosemary – a stalk of fresh rosemary or another herb of your choice.
Thyme – fresh thyme adds flavour.
Cayenne chilli/pepper – for a hit of spice and colour.
Garlic – a fresh clove is a good addition.
Lemon zest – adds a bright note.
Black peppercorns – they are used whole.
Dried oregano – adds to Mediterranean flavours.
Extra virgin olive oil – for its flavour and nutritional benefit.
How To Make Marinated Feta:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Cut the feta cheese:
To begin, cut the block of feta into cubes approximately 1 cm (0.5 inch) square and add to a medium size bowl.
2 – Cut the chillies:
Cut the chilli in half lengthways, remove the seeds and membrane. Finely slice the chilli and add as much or as little as you like.
3 – Add ingredients to a bowl:
Add the feta and chilli to a bowl, along with your other seasonings.
4 – Add the olive oil:
Pour over the olive oil and gently toss with a spoon to ensure each cube of feta is coated. Add to an airtight container and store in the fridge for a minimum of 4 hours, ideally overnight, before serving to allow the flavours to develop. Serve with crusty bread.
Tips for Success and FAQs:
To prevent bacteria and the potential growth of botulism in fresh ingredients, such as garlic, herbs or spices which are packed in oil, the Marinated Feta must be stored in the refrigerator for no longer than four days. The cheese and the oil should be consumed within that time.
You can keep it refrigerated for up to 4 days. The oil will solidify slightly, so you will need to bring it to room temperature to serve. Make a batch that you can enjoy within this time. Fresh ingredients, such as herbs and garlic, when stored in oil, cannot safely be kept for a long time as they have the potential to develop bacteria that can cause botulism.
The cubes of feta, along with the herb and spice flavoured olive oil, are delicious served with crusty bread, so the best oil to use is extra virgin olive oil. As the oil is such an important flavour component, use the best olive oil that you have.
Store the prepared feta in the refrigerator for at least four hours before serving to allow the flavours to develop. It is even better if you can leave it in the refrigerator overnight.
Variations and substitutions:
Herbs – we have used fresh rosemary and thyme and dried oregano, but other herbs of your preference will work also.
Chilli – omit the chilli if you prefer, or if you’re unable to source fresh, use some red chilli pepper flakes.
Serving suggestions:
Easy recipes like our Marinated Feta Cheese are always popular and a perfect addition to a grazing platter. Make a feast and include some of these items:
- Roasted Capsicums
- Marinated Olives
- Cannellini Bean Dip
- Baked Beef Meatballs
- Herbed Bread Dipping Oil
Marinated Feta is a crowd-pleasing recipe, and so easy to make. It is certain to become one of your most popular appetisers. Serve with your favourite bread or toasts. After you have eaten all the cheese, if there is any oil left over, use it for pasta, a salad or as a dip for crusty bread. Enjoy!
Alex xx
More delicious recipes for you to try:
Stay in touch!
Follow me on Facebook, Pinterest and Instagram and subscribe to my newsletter.
Marinated Feta Cheese
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
- 200 g (7 oz) feta cheese See Note 1
- 1 tablespoon fresh rosemary leaves See Note 2
- 2 teaspoon fresh thyme leaves
- 1 small red cayenne chilli/pepper See Note 3
- 1 clove garlic
- 1 teaspoon lemon zest See Note 4
- 1 teaspoon whole black peppercorns
- ½ teaspoon dried oregano
- ¾ cup (180 ml) extra virgin olive oil See Note 5
Instructions
- Place the block of feta onto some paper towel and pat it dry.
- Cut your block of feta into cubes approximately 1 cm (½ inch) square – See Note 6.Place the feta into a medium-sized bowl.
- Strip the leaves from the rosemary and thyme and add them to the bowl.
- Cut the chilli in half lengthways, remove the seeds and membrane. Finely slice the chilli and add to the feta. Adjust the amount of chilli used according to your taste.
- Peel and finely slice the garlic. Add to the bowl along with the lemon zest, peppercorns and dried oregano.
- Pour over the olive oil and gently toss with a spoon to ensure each cube of feta is coated.
- Transfer the feta to an airtight container/jar and store in the fridge for a minimum of 4 hours, ideally overnight, before serving to allow the flavours to develop – See Note 7.Use the feta and oil within 4 days. See the note in the blog post regarding safety precautions.
Notes
- Feta cheese: we use Greek feta, made from a combination of sheep and goat milk. Use a feta that you enjoy eating.
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
- Cayenne chillies: are long, slender chillies/peppers. They are often mild in flavour, but the heat can vary. Add the amount of chilli according to your preference.
- Lemon zest: finely zest the lemon, avoiding the white pith.
- Olive oil: as we serve the marinated feta with crusty bread to mop up the flavoursome oil, we use extra virgin olive oil. Use the best quality olive oil that you have.
- Cutting the cheese: we cut the cheese into small cubes, which absorb the flavours better than large.
- Storage: the Marinated Feta will keep for up to four days. Store the feta in a wide-mouth container to make it easier to remove the cubes of feta.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
This post was originally published in September 2021. It has been updated with more information. The recipe remains the same.
Di
Needed a jar of marinated feta for a recipe. Decided to see if I could make it myself, and and found this recipe. I had everything required in the fridge, pantry, garden – super simple and saved myself about $5.
Alexandra Cook
That is great, Di! 🙂
Thanks so much for sharing. Alex xo
Lara
We love this in Greek Salad and on top of Grilled Chicken Pita’s. it’s also awesome mixed with olives!
Alexandra
Hi Lara, thank you for your feedback on the Marinated Feta Cheese. I am so pleased that you use it in several ways – they all sound delicious! 🙂
Jo
This is so delicious! Made it in the weekend & it will be our new go-to. Thank you for sharing this recipe!
Alexandra
That is fabulous to hear, Jo – thank you so much for taking the time to let me know!
Kind regards, Alex
Elena
Thank you very much!
I will make it.
Alexandra
Hi Elena, I am so happy to hear that. I do hope that you enjoy the Marinated Feta. 🙂