Let’s talk about something simple, elegant, and absolutely packed with flavor: marinated feta. But not just any marinated feta — we’re doing it the real way, with high-quality extra virgin olive oil, fresh herbs, and zero shortcuts.
Why does this work? Feta cheese is naturally tangy and salty, and it plays beautifully with the grassy, fruity, and sometimes peppery notes of a real EVOO. But the real trick here is in the infusion. When you let the oil carry the aromatics — garlic, lemon peel, thyme, rosemary — it transforms. It becomes more than a drizzle. It becomes the entire experience.
Here’s the method:
Ingredients:
- 8 oz block of feta (not crumbled — get the real stuff)
- 3/4 cup real extra virgin olive oil (preferably robust, peppery, or medium-fruity)
- 2 garlic cloves, smashed
- A few sprigs of fresh thyme and rosemary
- Lemon zest (from half a lemon)
- Optional: a pinch of red pepper flakes
Instructions:
- Cut the feta into thick cubes or slices. Place in a clean glass jar or container.
- Warm the olive oil slightly — just enough to help the flavors bloom (don’t cook it!).
- Add the garlic, herbs, lemon zest, and red pepper flakes to the warm oil.
- Pour everything over the feta and make sure it’s fully submerged.
- Seal and refrigerate for at least 12 hours — even better after 24.
Use it on salads, mezze platters, roasted vegetables, or simply with crusty bread. And don’t toss the oil afterward — it’s liquid gold. You’ll want to use it again for dipping, drizzling, or making a quick vinaigrette.
This is how EVOO was meant to be enjoyed — not hidden, but highlighted.
Luca
Tags:
evoo-recipes mediterranean-pairings marinated-feta olive-oil-appetizers