Marinated Feta

Marinated Feta

If there's one thing worth keeping in your fridge year-round, it's a jar of marinated feta. It's one of those things that once you start making it, you'll always want to have a batch on hand. Creamy cubes of feta are submerged in good olive oil with fresh herbs, orange and lemon zest, garlic, and black peppercorns, it comes together in minutes and the flavor deepens every day it sits.

What Is Marinated Feta?

Marinated feta is simply feta cheese cut into cubes and submerged in olive oil with aromatics like herbs, garlic, citrus zest, and spices. As it sits, the feta absorbs the flavors of everything around it while simultaneously infusing the oil, turning it into something you'll want to drizzle on everything.

It's a staple across Mediterranean cuisines and one of the most versatile things you can have on hand. The infused oil is equally useful for dressing, drizzling, or dipping.

Why You'll Love This Marinated Feta

• The infused oil is just as useful. Once the feta is gone the oil is deeply flavored and worth using on everything from salads to roasted vegetables.
• Make-ahead. The flavors develop as it sits, so making it a day or even a week ahead only improves the result. It keeps well in the fridge for up to two weeks.
• Interesting flavor profile. Orange and lemon zest alongside fresh herbs give this marinated feta cheese a brightness that sets it apart from simpler versions.
• Minimal effort. A few minutes of prep and the fridge does the rest.
• Impressive to serve. Marinated feta cubes look and taste like they take more effort than they do.

What Kind of Feta to Use for Marinated Feta

Always use a block of feta packed in brine, not pre-crumbled feta. Block feta is creamier, more flavorful, and holds its shape when cut into cubes.

Look for Greek feta made from sheep's milk or a blend of sheep and goat's milk. It has the best balance of creaminess and tang. French feta is milder and also works well. Bulgarian feta tends to be saltier and creamier, but is also good.

Whatever you buy, make sure it comes packed in brine and cut it yourself into even cubes for the best texture and presentation.

Ingredients for Marinated Feta

(Full quantities in the recipe card below.)

• Feta cheese — A block of brine-packed feta cut into even cubes. See the note above on what to look for.
• Extra virgin olive oil — Use a good quality oil. It becomes a flavorful infused oil as the feta marinates.
• Fresh thyme — One of the backbone herbs here. Fresh is preferable to dried for a more delicate flavor.
• Fresh chives — Add a mild, oniony freshness.
• Fresh flat leaf parsley — Adds a clean note that balances the richness of the oil and feta.
• Orange zest — The ingredient that sets this marinated feta apart. A fine grating of orange zest adds a fragrant, slightly sweet citrus note that works beautifully with the salty feta.
• Lemon zest — Adds brightness to balance the richness of the oil.
• Garlic — One clove, thinly sliced. It infuses the oil without overpowering the other flavors.
• Black peppercorns — Whole peppercorns add a gentle heat and look beautiful in the jar.
• Chopped Green Olives — Optional, but a small amount of finely chopped green olives contrasts nicely with the creamy feta.

How to Make Marinated Feta

Step 1: Cut the feta

Cut the feta into even cubes, roughly ¾ to 1 inch in size. Larger cubes hold together better and give you more surface area for the marinade to work on. Pat dry with a paper towel to remove excess brine.

Patting the feta dry helps the oil cling to the surface of the cheese rather than being diluted by the brine.

Step 2: Prepare the aromatics

Thinly slice the garlic. Strip the thyme leaves from their stems. Finely chop the chives and parsley. Use a microplane or fine zester to zest the orange and lemon. Avoid grating down to the white pith, which is bitter.

Step 3: Layer and fill

Place a layer of feta cubes in a clean jar. Add some of the herbs, garlic, citrus zest, peppercorns, and chopped green olives if using. Continue layering until all the feta and aromatics are in the jar. Pour the olive oil over the top until the feta is completely submerged.

Make sure the feta is fully covered in oil.

Step 4: Marinate

Seal the jar and refrigerate for at least 24 hours before serving. The longer it sits the more the flavors develop.

The olive oil will solidify in the fridge. This is normal. Remove the jar 20 to 30 minutes before serving to allow the oil to liquefy again.

Step 5: Serve

Serve the marinated feta directly from the jar or arrange on a plate. Drizzle with some of the infused oil and serve with bread, crackers, or crudités. Or thread onto skewers with salted zucchini or cucumber for an easy appetizer (see the serving suggestions below).

Tips for the Best Marinated Feta in Olive Oil

• Use block feta, not crumbled. This cannot be overstated. Crumbled feta will not work here. You need a block packed in brine for the right texture.
• Make it at least a day ahead. The flavors need time to develop. A few hours is better than nothing but 24 hours is the minimum for the best result.
• Don't waste the oil. The infused olive oil that accumulates in the jar is extraordinary. Use it to dress salads, drizzle over roasted vegetables, dip bread into, or finish a bowl of soup.
• Bring to room temperature before serving. The oil will solidify in the fridge. Take the jar out 20 to 30 minutes before serving so everything loosens up and the flavors are at their best.

Variations

• Add dried herbs. A pinch of dried oregano or dried rosemary adds a more Mediterranean flavor to the marinade.
• Make it spicier. Increase the chili flakes or add a small dried red chili to the jar for more heat.
• Try different citrus. Grapefruit zest works well here and gives the oil a more complex edge.
• Add olives. A few good quality olives added to the jar complement the feta beautifully and absorb the marinade flavors as well.
• Use different herbs. Rosemary, oregano, or dill all work well in place of or alongside the thyme and parsley.

How to Serve Marinated Feta

As part of a mezze spread: Set out alongside olives, Dairy-Free Tzatziki, Sundried Tomato Spread, and flatbreads or crackers. It fits naturally into any Mediterranean-style spread.

On skewers: Thread cubes of marinated feta onto small skewers with salted zucchini or cucumber for an easy, portable appetizer. Salt the zucchini or cucumber first to draw out the moisture and make it tender, then pat dry before threading.

Over salads: Spoon the feta and some of the infused oil over a salad.

Over roasted vegetables: A spoonful of marinated feta over warm roasted vegetables is one of the simplest and most satisfying things you can do with this recipe.

With eggs: Crumble a few cubes over scrambled eggs or a frittata and drizzle with the infused oil.

With tomatoes: Toss with ripe heirloom tomatoes, a few basil leaves, and a drizzle of the infused oil for an instant salad.

How to Store Marinated Feta

Refrigerator: Keep in a sealed jar in the fridge. Make sure the feta stays submerged in oil at all times. The oil will solidify when cold; this is normal and it liquefies again at room temperature. Do not freeze.

FAQ

Do I have to use fresh herbs in marinated feta?
Fresh herbs give the most delicate, clean flavor and are the first choice here. Dried herbs work in a pinch but use a smaller amount since they're more concentrated. Dried oregano and dried thyme are the best dried options if fresh isn't available.

Can I make marinated feta without a jar?
Yes. A small airtight container works fine. A jar is ideal because you can see the layers and it's easy to store, but any container that seals well and keeps the feta submerged in oil will work.

My oil solidified in the fridge. Is that normal?
Yes, completely. Olive oil solidifies when cold and will turn cloudy or even completely solid in the fridge. It liquefies again at room temperature within 20 to 30 minutes. Just take the jar out before you plan to serve it.

How fine should I cut the feta cubes?
Aim for cubes about ¾ to 1 inch in size. Larger cubes hold together better during marinating and give you a nicer presentation when serving. Too small and the feta tends to crumble as it sits in the oil.

Final Thoughts

Make a jar today and I guarantee you'll find yourself reaching for it constantly. And when you need something easy to set out for guests or bring along to a gathering, the marinated feta skewers are always a crowd-pleaser.