Quick & Easy Feta Oil

Posted on: February 17, 2024. Updated on: February 17, 2024.

by Carolina Gelen

3.7 / 5. from 549

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feta oil

What is feta oil?

Feta oil is a delicious appetizer or snack that comes together in just 10 minutes. It’s an infused oil, mixed with feta crumbles, tangy feta brine and fresh herbs. Use the flavor-packed oil as a bread dipping oil, as a dip topping or as a roasted vegetable topping.

feta oil

How to make feta oil?

The recipe starts by infusing the extra-virgin olive oil with fresh thyme. If you’re not a fan of thyme, feel free to use other herbs such as tarragon or rosemary. Once sizzled, push the thyme to the side and add the almonds (or other nuts of your choice, like walnuts, peanuts, pecans, etc.) and fry until lightly golden and crunchy. You don’t want to cook the almonds all the way through at this step, they will continue cooking as we fry the remaining garlic and Aleppo pepper. Fry the garlic, Aleppo pepper, then remove the pan off heat. Finish with parsley, feta crumbles and brine.

Keep this in mind

This recipe could not be easier to make! It’s as simple as making a vinaigrette or marinade from scratch. If there is one thing you should keep in mind is that the fresh thyme will splatter when added to the warm olive oil, so be careful when it comes to step 2 of this recipe. Take a step away from the pan, allow the thyme to sizzle for a few seconds, then continue infusing the oil.

Serve with…

Your favorite kind of bread! I’m talking a crusty sourdough bread, airy focaccia, an easy no-knead bread or a soft and tender cottage cheese bread.

feta oil

Quick & Easy Feta Oil

3.7 / 5. from 549

Click to vote

Servings: 8
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes


  • 1 cup extra-virgin olive oil
  • 4 fresh thyme sprigs
  • 1 handful almonds (or other nuts), chopped
  • 8 garlic cloves, thinly sliced
  • 1/2 teaspoon Aleppo pepper or chili flakes, optional
  • 3 ounces (85 g) feta cheese
  • 1/3 cup freshly chopped parsley, about 1/3 of 1 bunch
  • Bread, for serving


  1. In a small saucepan over medium heat, heat the 3/4 cup of oil. Save the rest (1/4 cup) for later.
  2. Take a step away from the pan and carefully add the thyme sprigs to the oil (they will sizzle and splatter everywhere, so be careful!!!). Once they have stopped sizzling, after a few seconds, lower the heat to medium-low. Push the time sprigs to the side of the pan.
  3. Add the almonds and cook for 2 to 3 minutes, until lightly golden. Add the garlic, Aleppo pepper and cook for a minute or so, until fragrant and lightly golden.
  4. Remove the saucepan off heat. Add the remaining 1/4 cup of olive oil to the pan (this will slightly cool down the oil).
  5. Crumble the feta into the saucepan, add a splash of feta brine and the chopped parsley. Stir to incorporate, crushing the feta with the back of a spoon to turn it into small curds.
  6. Serve with bread on the side.

Carolina Gelen

I speak 5 languages, but my favorite way to communicate is through the universal language of food. I translate food to be more approachable and accessible for the everyday cook. I didn't grow up with a lot, so I’ve always loved thrifting and finding a good sale. That also shapes my approach to cooking: I try to make most of my recipes as affordable as possible, and that is what my SCRAPS newsletter is about. Every two weeks I will send an exclusive recipe to your inbox. Subscribe to get full access to the newsletter and website.

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23 thoughts on "Quick & Easy Feta Oil"

  1. Lori says:

    Just made this. I had some feta in the freezer for occasions like this. No fresh parsley so we used dried and fresh celery leaves from the garden. Regular thyme was sparse so we used the lemon thyme from our garden also. If I have to rate this on a 1-10 this will get an 11!!!!! Delish! Now I have to walk away and not eat it all before dinner tonight. Thanks great recipe. I have seen some other recipes you have and will be trying them also.

    1. Carolina Gelen says:

      I’m so happy to hear that!!! So so glad you gave it a go xx

  2. Suzanne says:

    Sorry, did not mean to vote, a 1, I think. I accidentally touched it, it registered a vote and it won’t allow me to undo it. I haven’t even tried the recipe yet, tho it looks delicious.

    1. Carolina Gelen says:

      That salty liquid the data comes in

  3. Lourdes Amy Amy Laboy says:

    Ty amazing ty for sharing 💜

  4. Sherri Bouslog says:

    What is feta brine?

    1. Carolina Gelen says:

      That salty liquid the feta comes in

  5. Judith Berger says:

    Looks delicious! How long will it keep?

    1. Carolina Gelen says:

      I’d give it 2 or 3 weeks in the fridges, maybe even more!!!

  6. Connie Woods says:

    I will be trying this with some fresh homemade sourdough bread and foccia bread…can’t wait it looks divine

    1. Carolina Gelen says:


  7. Myriam says:

    What a scrumptious recipe! I just found you on Instagram and this caught my eye so I made it and had it on gluten-free toast for dinner. I used fresh thyme and parsley from my indoor Lettuce Grow Tower garden, and fresh rosemary from a potted plant. Instead of feta cheese, I used cashew brie and herbed cashew goat cheese. I’m gluten & dairy free. I didn’t have that many almonds, so I also added some chopped walnuts. I cannot wait to try it on roasted vegetables! I gave it five 🌟🌟🌟🌟🌟

    1. Carolina Gelen says:

      This makes me so happy! I am so grateful to have you here, Miriam xx

  8. Lisa says:

    I’ve liked some of your other recipes so will make this for Easter to have with my daughter’s focaccia. Thanks!

  9. Karen Winborne says:

    Looks amazing

  10. Lisa says:

    Mine curdled! Is there any way to get it back to a creamy cohesive texture? It does taste great, though.

    1. Carolina Gelen says:

      it’s supposed to be separated since the oil and feta won’t emulsify! it’s like bits of feta in oil. if you want a smooth texture I suggest adding guar gum or xantham gum and blending everything together to emulsify 🙂

  11. Elissa says:

    I was thinking about making this and taking it to work for lunches, do you think it would work with pita chips or would it have to be with a soft bread?

    1. Carolina Gelen says:

      It should totally work with pita chips 🙂

  12. Marylou Coyle says:


  13. Gaby Franger says:

    How long can this Feta Oil be stored?

    1. Carolina Gelen says:

      Up to a month I’d say, even more tbh