This sharp, tangy, crumbly marinated feta makes for the perfect appetizer or addition to salads and charcuterie boards. Drooling yet?
What is marinated feta exactly? Essentially, It’s cubes of sheep’s milk feta that’s marinated in olive oil, herbs, and spices. It’s fairly easy to make and pairs wonderfully with crostini or a warm, crusty ciabatta baguette (my fav!).
You could eat this by the spoonful, it’s that good. Not only does this feta make for a great appetizer, the leftover oil can be used in other foods, adding an oomph of flavor to your eats!
How to Make Marinated Feta
Not kidding when I say this is a simple recipe:
- Start by roasting garlic and lemon slices;
- Cube feta into 1-inch pieces and add to a sterile jar;
- Add spices, herbs and finish off with adding olive oil.
- Chill in refrigerator for at least 24 hours, however, you’ll notice a deeper flavor the longer the feta marinates.
Feta: Sheep, Goat or Cow’s Milk?
When it comes to feta, I feel that cow’s milk kinda falls flat on flavor. Aim for sheep, goat, or a blend of the two as it lends a slight tang in flavor and honestly, it just tastes better.
Also, opt for feta in brine. It makes a world of difference compared to it’s non-brined counterpart. That vat of salt water it’s been sitting in is doing you a solid in the flavor category. Also, don’t go for the container of pre-crumbled feta. It’s dry and missing all the fun that feta could be.
Greek, French, Israeli, Bulgarian Feta–Which Is Best?
Hard to pin-point one as each presents a slight variance in flavor and creaminess. I tend to go for French, Bulgarian, and/or Israeli Feta.
When It Comes To Olive Oil, Go For The Good Stuff
If you don’t already know, I’m pretty firm on using quality ingredients and good quality olive oil is something I’m not willing to skimp on. In terms of olive oil, some poor quality olive oils can be over-processed, include preservatives or fillers
I use Brightland’s Alive and Awake, but that’s just my preference. There are a number of reputable and amazing brands out there, and if you already have a fav–awesome!
What Else Goes With Marinated Feta?
Oh boy, the possibilities are endless. Pairing this creamy, spreadable goodness with crusty ciabatta or sourdough is my fav, but here are a few other options:
- Roasted Veggies
Looking For More Tasty Eats?
Do you love this recipe as much as we do?
- 1 16-ounce sterile jar
- Basting brush
- ¾ cup good quality olive oil + 2 teaspoons
- 8 ounces feta, preferably sheep or sheep + goat milk
- 1 sprig of rosemary
- 2 cloves of garlic, aim for larger cloves
- 1 lemon – ½ juiced + 3 slices, thinly sliced
- ¼ teaspoon chili flakes
- 2½ teaspoons black peppercorn, lightly crushed
- ¼ teaspoon Kosher salt, I use Diamond brand
- 2 bay leaves
- Preheat oven to 400°F.
- Add lemon slices and garlic cloves to a half baking sheet. Pour 2 teaspoons of olive oil and roast for 8-10 minutes or until edges are lightly browned. Remove from oven, set aside.
- 3. Cut feta into 1-inch pieces and add to a 16 ounce sterile jar.
- 4. Add feta, rosemary, chili flakes, garlic, lemon slices, lemon juice, lightly crushed peppercorns, bay leaves, then pour in olive oil. Cover and chill for 24 hours.
- 5. Remove from fridge 1 hour before serving to allow oil return to liquid form.
- Enjoy with crostini, beans, eggs, salad, pasta, fish, roasted veggies.