Quick & Easy Feta Oil
Posted on: February 17, 2024. Updated on: February 17, 2024.
by Carolina Gelen
Table of Contents
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.
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.
Quick & Easy Feta Oil
Servings: 8
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Ingredients
- 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
Instructions
- In a small saucepan over medium heat, heat the 3/4 cup of oil. Save the rest (1/4 cup) for later.
- 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.
- 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.
- Remove the saucepan off heat. Add the remaining 1/4 cup of olive oil to the pan (this will slightly cool down the oil).
- 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.
- Serve with bread on the side.
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.
I’m so happy to hear that!!! So so glad you gave it a go xx
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.
What is Feta Brine?
That salty liquid the data comes in
Ty amazing ty for sharing 💜
What is feta brine?
That salty liquid the feta comes in
Looks delicious! How long will it keep?
I’d give it 2 or 3 weeks in the fridges, maybe even more!!!
I will be trying this with some fresh homemade sourdough bread and foccia bread…can’t wait it looks divine
Yum!!!
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 🌟🌟🌟🌟🌟
This makes me so happy! I am so grateful to have you here, Miriam xx
I’ve liked some of your other recipes so will make this for Easter to have with my daughter’s focaccia. Thanks!
Looks amazing
Mine curdled! Is there any way to get it back to a creamy cohesive texture? It does taste great, though.
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 🙂
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?
It should totally work with pita chips 🙂
Excellent
Hi,
How long can this Feta Oil be stored?
Up to a month I’d say, even more tbh