Ingredients
- 1 block (200–250g) feta cheese, cut into cubes
- ½ cup extra virgin olive oil
- 1–2 tsp dried oregano (or parsley)
- ½–1 tsp chili flakes (adjust to taste)
- 1 small garlic clove, thinly sliced (optional)
- Freshly ground black pepper, to taste
- Lemon zest (optional, for brightness)
Instructions
- Cut the feta cheese into bite-sized cubes and place them gently in a clean glass jar or airtight container.
- Sprinkle in the dried oregano (or parsley) and chili flakes.
- Add garlic slices and lemon zest if using.
- Pour olive oil over the feta until it is completely covered.
- Gently stir or tilt the jar to distribute the herbs and oil evenly.
- Seal the container and refrigerate for at least 4 hours (preferably overnight) to allow the flavors to meld.
- Serve with crusty bread, crackers, or as a topping for salads.
Tip: Marinated feta can last up to a week in the fridge as long as it’s fully submerged in oil.
If you want, I can also give you a spicy version of this with more heat and fresh herbs for an extra kick.