A dish of marinated feta in oil with olives and sun-dried tomato.
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5 from 1 vote

Marinated Feta with Olives and Sun-Dried Tomatoes

This easy Marinated Feta recipe combines a little heat, some fresh herbs and savoury flavour from feta cheese, black olives and sun-dried tomatoes.  Perfect for dunking bread, as part of a multi-course meal for entertaining or as a foodie gift for someone special!
Course Appetizer
Cuisine Greek, Italian, Spanish
Keyword bread dipping oil, flavored oil, marinated feta recipe
Prep Time 10 minutes
Cook Time 1 day 10 minutes
Refrigerate overnight 1 day
Total Time 1 day 20 minutes
Author Dawn Coombs

Ingredients

  • 1 cup extra virgin olive oil -roughly
  • 1 tsp chili flakes
  • 2 chili peppers -optional. Split lengthwise to expose seeds
  • 1 tsp black peppercorns
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 200 g feta cheese -cut into cubes
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 1 tbsp lemon zest -roughly 1 lemon
  • 1 tsp orange zest -roughly 1/2 orange
  • 10 black olives -optional
  • 2 tsp capers -optional
  • 2 bay leaves
  • 6 sun-dried tomatoes -optional. Cut into thin strips

Instructions

  • Place oil in a clean, large mason jar and add chili flakes, chili peppers, black peppercorn, oregano, and thyme. Stir.
  • Add feta cheese, ensuring it is completely submerged in the oil. Note: if you need to add a little more oil to submerge cheese, that's ok.
  • To oil mixture add remaining ingredients. Cover and gently shake a little. Refrigerate for 24 hours.
  • Upon enjoying, remove from fridge for about 10-15 minutes. It will harden in the fridge, but will liquify when removed. Enjoy with bread or crackers, or use oil in a vinaigrette, over pizza and more.  Note: If there are leftovers, keep stored in the fridge and enjoy within a few days. 

Notes

  • Use a good quality olive oil!  The oil is such an important component of this recipe.
  • Cut your feta into bite-sized cubes so it's not only easy to eat, but you get maximum flavour absorption from the oil and herbs.
  • Keep this marinated feta refrigerated. When about to enjoy, remove from fridge for about 10-15 minutes before digging it.  Olive oil tends to firm up a little in the fridge.
  • Ensure that you use a large enough jar for all the ingredients to fit in there and that everything is submerged.  If you need to top up with a tad more oil to cover everything, that's a-ok!
  • Don't have the dried herbs listed? No worries! Use what you have on hand. Have just rosemary and oregano, but no thyme? Use those. Also, if you just have herbes de provence (a French mixture of herbs) that works wonderfully.
Tried this recipe? That's awesome!Mention @dawn.girlheartfood or tag #girlheartfood!