Marinated Feta with Fresh Thyme & Oregano

Simple ingredients and very little effort make this little recipe super gorgeous. All it takes is a few sprigs of fresh herbs, some spices, your favourite olives, and good-quality extra-virgin olive oil to turn a simple block of feta into something rather special. Serve it with salads or roasted vegetables, as part of a relaxed sharing platter, or scoop it straight from the jar and pile it onto a thick slice of crusty sourdough and just enjoy.

This recipe was created for Natural Life Magazine using Udo's Choice Oil

Serves:

Course Appetizer, Brunch, Canape, Salad, Salads, Sides & Dips, Vegetarian

Diet Diabetic Friendly, Gluten Free, Low Carb

Servings 4 - 815

Prep Time 15

Total Time 15

Ingredients

250 g Feta cut into chunky cubes
6-12 green or black olives
1 small garlic clove sliced into thin slivers
2 –3 small sprigs fresh thyme
2 –3 small sprigs fresh oregano
1/4 tsp fennel seeds
1/4 tsp mustard seeds
2-4 small dried red chilli
250 - 400 ml extra virgin olive oil approx.
30 ml Udo’s Choice oil

Method

Layer the feta, olives, garlic, herbs, seeds and dried chilli neatly into a clean, sterilised Kilner jar or shallow container, tucking everything snugly together.
Pour enough olive oil to fully cover the feta.
Cover and refrigerate for at least 24 hours before serving to allow flavours to infuse.
The olive oil will naturally solidify somewhat in the fridge; this is completely normal. Remove from the fridge 20 - 30 minutes before serving.

Maggie's Tips

Will keep for 3 months in the fridge.
Don’t waste the oil once the feta is gone — it becomes beautifully flavoured with herbs, garlic, and spices. Drizzle it over salads, roasted vegetables or soups, or use it to dip bread.
Always ensure the feta is fully covered in oil to keep it fresh.
For the best flavour, use a good-quality block feta rather than pre-crumbled feta. Also, use the best-quality extra-virgin olive oil you can find.
Please note: These ingredients are simply a guide and do not need to be followed exactly. Use what you have available and feel free to experiment with different flavours, herbs and spices.

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