Go Back
Up close shot of dish of feta, with spoon in it, and some slices of bread around the edge.
Print

Marinated Feta

Marinated Feta 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!
Course Appetiser, Snack
Cuisine Mediterranean
Prep Time 15 minutes
Marinating Time 4 hours
Total Time 4 hours 15 minutes
Servings 4 people
Calories 501kcal
Author Alexandra

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

  1. We use Greek feta, made from a combination of sheep and goat milk. Use a feta which you enjoy eating.
  2. The Australian tablespoon is 20 ml or 4 teaspoons. In many other countries, the tablespoon is 15 ml or 3 teaspoons.  Please adjust your measurements if necessary.
  3. 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.
  4. Finely zest the lemon, avoiding the white pith.
  5. 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.
  6. We cut the cheese into small cubes which absorb the flavours better than large.
  7. Store the feta in a wide mouth container to make it easier to remove the cubes of feta.
  8. Please note, the nutritional information is based on this appetiser serving 4, and the olive oil being enjoyed also. It does not include what the feta is served with. The nutritional information is an estimate only. 

Nutrition

Calories: 501kcal | Carbohydrates: 5g | Protein: 8g | Fat: 51g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 32g | Cholesterol: 45mg | Sodium: 560mg | Potassium: 99mg | Fiber: 1g | Sugar: 3g | Vitamin A: 391IU | Vitamin C: 19mg | Calcium: 265mg | Iron: 1mg