Marinated feta with olives and herbs

  • Preparation 15 min
  • Refrigeration 30 min
  • Servings 8
  • Freezing I do not suggest

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Marinated feta

  • 400 g regular feta (not low-fat), drained and cut into ½-inch cubes
  • ½ cup (125 ml) Castelvetrano olives, pitted and hand-torn
  • 4 garlic cloves, thinly sliced
  • ¼ cup (60 ml) fresh basil, hand-torn
  • ¼ cup (60 ml) fresh parsley, chopped
  • Zest of 1 lemon
  • 1 tbsp (15 ml) dried oregano
  • ½ tsp (2.5 ml) red pepper flakes
  • 2 cups (500 ml) extra virgin olive oil

For serving

  • Homemade crostini

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Preparation

  • Drain the feta, then cut into approximately ½-inch cubes. Set aside in a bowl.
  • Pit the Castelvetrano olives: place 2 or 3 olives flat on the cutting board, give them a sharp tap with the flat side of a large knife blade (forward motion) to lightly crush them. Remove the pit by hand, then tear each olive into rustic pieces.
  • Place the feta cubes in a one-liter Mason jar. Add the torn olives, sliced garlic, basil, parsley, lemon zest, dried oregano and red pepper flakes.
  • Pour the olive oil to completely cover the feta and aromatics. Close the jar tightly and shake gently to coat all ingredients well.
  • Refrigerate 30 minutes to 1 hour before serving (1 hour is even better, the flavors have time to develop well).
  • After a few days in the fridge, the olive oil may solidify and take on a whitish solid texture (this is completely normal and your feta isn’t spoiled!). Take the jar out of the fridge 1 to 2 hours before serving to let the oil return to room temperature and turn liquid again.
  • Serve directly from the jar with homemade crostini, or use on pasta, in a salad, on grilled meat or with eggs.