Greek Marinated Feta in Herb-Infused Olive Oil

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A classic Greek meze, this marinated feta soaks up aromatic extra virgin olive oil infused with fresh herbs, garlic, lemon zest, and sun-dried tomatoes. The flavors deepen over 24 hours, turning a simple block of feta into a luxurious spread for crusty bread.

Nutrition Facts

Per serving (estimated)

• 400 kcalCalories
• 40 gFat
• 10 gSaturated Fat
• 3 gCarbs
• 1 gFiber
• 1 gSugar
• 7 gProtein
• 360 mgSodium
• 85 mgPotassium
• 280 mgCalcium
• 1 mgIron
• 4 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the herb oil

• 1 cup (240 ml) good-quality extra virgin olive oil
• 4 sprigs fresh oregano
• 2 sprigs fresh thyme
• 1 sprig fresh rosemary
• 4 garlic cloves, thinly sliced
• 2 dried bay leaves
• 1 lemon, zest removed in wide strips
• 1 teaspoon whole black peppercorns

For the cheese and jar

• 8 oz (225 g) block Greek feta in brine, drained and patted dry
• 6 sun-dried tomato halves in oil, drained
• 10 pitted Kalamata olives
• 1 small shallot, thinly sliced into rings
• 1 teaspoon dried Greek oregano
• 1/2 teaspoon red chili flakes

To serve

• Crusty country bread or warm pita, for dipping
• Cucumber spears
• Fresh oregano leaves, for garnish
• Lemon wedges

Directions

1. Pat the feta block dry with paper towels, then cut it in half horizontally to create two thick slabs; this gives more surface area for the oil to penetrate.
2. In a small saucepan over low heat, gently warm the olive oil with the garlic, bay leaves, lemon zest, and peppercorns for 3 to 4 minutes until fragrant. Do not let it simmer or bubble; remove from heat and cool slightly.
3. Stir the fresh oregano, thyme, rosemary, and dried Greek oregano into the warm oil and let it steep for 15 minutes to release the herb oils.
4. Choose a glass jar or ceramic dish that fits the feta snugly. Layer the shallot rings, sun-dried tomatoes, olives, and chili flakes on the bottom.
5. Nestle the feta slabs on top, then pour the cooled herb oil over everything, making sure the cheese is fully submerged. Add more olive oil if needed.
6. Cover and refrigerate for at least 24 hours and up to 1 week; the flavor improves noticeably after 48 hours.
7. Before serving, bring the jar to room temperature for 30 minutes so the olive oil loosens and the feta softens slightly.
8. Spoon the feta onto a shallow plate with a generous drizzle of the herb oil, scatter fresh oregano on top, and serve with crusty bread, cucumber spears, and lemon wedges.

Cook’s Notes

• Always use a block of feta packed in brine, not pre-crumbled; the texture stays intact and absorbs the oil beautifully.
• Sterilize your jar by rinsing it with boiling water and drying thoroughly to keep the oil fresh for up to one month in the fridge.
• The leftover herb oil is liquid gold; drizzle it over salads, grilled fish, or roasted vegetables for instant Mediterranean flavor.
• Skip the chili flakes for a milder marinade, or add a strip of dried orange peel for a bolder, citrusy punch.
• Always bring the feta to room temperature before serving; cold feta tastes muted and the oil will be cloudy and thick.

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