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    Home » Recipes » Savory Snacks

    Nov 29, 2021 · Modified: Dec 10, 2022 by Harriet

    Marinated Feta In Oil With Sundried Tomatoes and Herbs

    Jump to recipe card

    Make this marinated feta in oil with sundried tomatoes and herbs in less than 10 minutes. It's a fast and easy appetizer that everyone will enjoy!

    Closeup of feta in oil.
    Jump to:
    • 👛 Cost To Make
    • 🌟 Why You'll Love This Recipe:
    • 🥘 Ingredients In This Recipe
    • 🍳 Step By Step Instructions
    • 💭 Recipe Tips
    • 👪 Serving Size
    • 🍬 Calories Per Serve
    • 🥗 Serving Suggestions
    • 🍴 How To Use
    • 🌡️ Storage
    • 📝 Frequently Asked Questions
    • 🍿 More Snack Ideas
    • 📋 Recipe Card
    • 💬 Comments

    Marinated feta in oil is easy to make. Use it for appetizers, meat and vegetable platters, or for just snacking on.

    👛 Cost To Make

    Estimated cost = $3.70 or $.92 a serve

    🌟 Why You'll Love This Recipe:

    • This marinated feta cheese appetizer requires no cooking.
    • It's great for sharing at picnics and summer parties.
    • It is a time saver because you can make it in advance. 
    • It just gets better if you allow it to mature for a few days.
    • You can get creative and tweak the flavors to suit you.
    • It is easy to make and use for an appetizer or meat or vegetable platters. 
    • It's is also great for mixing into pasta, salads, or as a pizza topping. 
    • This is a small batch recipe enough for four people, but you can easily double or triple the recipe if making for a crowd.
    • You can use either soft Danish style feta or firm feta like Greek. (see ingredient notes for more details).
    • Make it in pretty little jars to give as inexpensive holiday gifts.

    🥘 Ingredients In This Recipe

    The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.

    Ingredients for making feta in oil.

    Feta cheese -  You can use either soft or firm feta.

    • Use soft feta like Danish if you intend to use the cheese as a spread on sandwiches, crackers, bruschetta, or crostini.  
    • Use firm feta like Greek for things like appetizers on skewers, for crumbling into salads or pasta.

    This recipe makes a small batch so, if you plan on making this recipe for a party, you might like to double or triple the recipe.

    We like to buy ½ a block of feta from the deli at our supermarket, which is about 100 grams (3.5 ounces) if it's just for us at home.

    Extra virgin olive oil - will help preserve the feta and give it some flavor so, use a good quality olive oil.

    Sundried tomatoes in oil - the sundried tomatoes will give the jar of oil some color, and a little of the tomato oil gives added flavor. 

    Extra flavorings - black peppercorns, Italian dried herbs, citrus peel, black olives, and fresh rosemary. If you don't like any of these, you can leave them out.

    🍳 Step By Step Instructions

    Prepared ingredients for feta in oil on a wooden board.

    Prepare the jars and ingredients.

    • You will need to wash a jar in hot soapy water, rinse it well, and thoroughly dry. 
    • Then wash and dry an orange and lemon, then remove one to two strips of peel about 4 -5 cm (1.5 - 2 inches) long using a vegetable peeler.
    • Wash and dry the fresh rosemary.
    • We used sundried tomato strips, but you can use whole sundried tomatoes and cut them into thin strips.
    • Slice the olives into thirds.
    • If using firm feta, cut it into cubes. We like 1.5 cm (½ inch) cubes, but they can be larger if you prefer. 
    • If using soft feta, because it is so soft and crumbly, you are better off breaking it into smaller pieces as you add it to the jar.
    Olive oil poured into a glass jar.

    Filling the jar

    • Measure out 2 tablespoons of sundried tomato oil and put this into the jar with the dried Italian herbs.
    • Pour in the olive oil. If necessary, use a spoon to mix the two oils to get an even color.
    • Next, layer in the feta, sundried tomatoes, olives, peppercorns, and sprigs of rosemary to the oil in the jar.
    • If there are any pieces of feta poking out of the oil, gently push them down into the oil. If necessary, you can top the jar up with a little more sundried tomato oil or olive oil to make sure they are fully submerged.
    • Seal the jar and store it in the fridge for at least 24 hours before using. Note: The oil will solidify when it gets cold - this is normal. 

    💭 Recipe Tips

    • Use a wide mouth jar rather than one with a narrow opening. It will make it that much easier to remove the marinated feta.
    • Do not store at room temperature. It should be kept cold and put back in the fridge after use.
    • Always use a clean and dry fork or spoon to remove the feta from the jar to avoid contamination.

    👪 Serving Size

    This recipe is based on four servings.

    🍬 Calories Per Serve

    Each serving of feta cheese with most of the oil drained off is about 218 calories.

    🥗 Serving Suggestions

    Remove the jar from the fridge and allow it to stand at room temperature for about 30 - 60 minutes so that the oil can become liquid again. As soon as you have finished using it, return the remaining back into the fridge.

    Side by side image of Greek and Danish feta in oil.

    🍴 How To Use

    You can add marinated feta to meat and vegetable platters, use flavored cubes of feta in salads like my Greek tomato cucumber salad.

    Or use it as:

    • A simple topping on bruschetta or crostini.
    • Spread it onto crackers and bread.
    • Mix it into pasta.
    • Use in omelettes and frittatas.
    • Crumble it over roasted vegetables.
    • Use them to make simple skewer appetizers with cubes of firm feta, cherry tomatoes, black olives, and cucumber wedges.
    • With the leftover oil use it to make salad dressings or use it to make crostini.

    🌡️ Storage

    It is best to store the feta in oil in the fridge. Just note, the oil will solidify when cold and will turn back to liquid once you take it out and leave it at room temperature for a short time.

    📝 Frequently Asked Questions

    Does feta in oil go off?

    Yes, it will go off if left for too long or stored incorrectly. You can tell if feta has gone off because it will smell sour and taste off.

    How Long will feta keep in oil?

    It is best to consume the feta and oil within two weeks.

    🍿 More Snack Ideas

    • Caprese crostini
    • Cherry tomato and bocconcini skewers
    • Marinated mozzarella balls
    • Bruschetta with mozzarella
    • Italian bread dipping oil
    • Tomato feta bites
    • Slow cooker Italian meatballs in tomato sauce
    • Onion soup dip
    • Corn relish dip
    Feta on a fork.

    I do hope that you give this recipe for marinated feta in oil a try. If you do, please come back and leave a comment below because I would love to know how you went.


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    📋 Recipe Card

    Feta, olives and sundried tomatoes in oil.

    Marinated Feta In Oil

    This marinated feta in oil is quick to make and full of flavor. These delicious little bite-sized pieces are great for making fast appetizers, putting into salads, spreading on crostini, and more.
    Print Recipe
    Pin Recipe Share on Facebook Share on Twitter
    Prep Time : 15 mins
    Cook Time : 0 mins
    Chilling Time : 1 day
    Total Time : 1 d 15 mins
    Cuisine: : Mediterranean
    Course : Appetiser, Snacks
    Servings : 4 (makes 1 x 330 ml / 10 ounce jar of marinated feta)
    Calories : 218 : kcal
    Estimated Cost (AUD) : $3.70 or $.92 a serve

    EQUIPMENT

    • 300 - 400 ml (10 - 13 fluid ounce) wide-mouth jar with a tight-fitting lid.

    INGREDIENTS

    • 100 grams (3.5 ounces feta) cubed – see notes
    • 2 tablespoons sundried tomato oil
    • ½ teaspoon dried Italian herbs
    • ¼ cup extra virgin olive oil or enough to cover the feta cheese
    • 1 tablespoon sun-dried tomatoes strips
    • 5 pitted black olives sliced into thirds
    • ½ teaspoon black peppercorns
    • 1 - 2 small sprigs of fresh rosemary washed and dried
    • 1 - 2 pieces of lemon peel about 4-5 cm (1.5 – 2 inches) long
    • 1 - 2 pieces of orange peel about 4-5 cm (1.5 – 2 inches) long
    Tap button to prevent your screen from going dark while cooking.

    INSTRUCTIONS

    • Wash the jar in hot soapy water, rinse well, and thoroughly dry.
    • Place 2 tablespoons of sundried tomato oil and put this into the jar with the dried Italian herbs.
    • Pour in the olive oil. If necessary, use a spoon to mix the two oils to get an even color.
    • Next, layer in the feta, sundried tomatoes, olives, peppercorns, and sprigs of rosemary to the oil in the jar.
    • If there are any pieces of feta poking out of the oil, gently push them down into the oil. If necessary, you can top the jar up with a little more sundried tomato oil or olive oil.
    • Seal the jar and store it in the fridge for at least 24 hours before using. Note: The oil will solidify when it gets cold - this is normal.
    • This will keep in the fridge for 2 weeks.
    • To Serve
      Remove the jar from the fridge and allow it to stand at room temperature for about 30 - 60 minutes so that the oil can become liquid again. As soon as you have finished using it, place it back in the fridge.

    Notes

    How to cut feta
    • If using firm feta, cut it into cubes. We like 1.5 cm (½ inch) cubes, but they can be larger if you prefer.
    • If using soft feta, because it is so soft and crumbly, you are better off breaking it into smaller pieces as you add it to the jar.
    Nutrition Facts
    Marinated Feta In Oil
    Serving Size
     
    1 g
    Amount per Serving
    Calories
    218
    % Daily Value*
    Fat
     
    21
    g
    32
    %
    Saturated Fat
     
    6
    g
    38
    %
    Polyunsaturated Fat
     
    2
    g
    Monounsaturated Fat
     
    13
    g
    Cholesterol
     
    22
    mg
    7
    %
    Sodium
     
    387
    mg
    17
    %
    Potassium
     
    202
    mg
    6
    %
    Carbohydrates
     
    4
    g
    1
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    1
    g
    1
    %
    Protein
     
    4
    g
    8
    %
    Vitamin A
     
    275
    IU
    6
    %
    Vitamin C
     
    11
    mg
    13
    %
    Calcium
     
    138
    mg
    14
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Nutrition Disclosure

    More Savory Snack Ideas

    • BBQ Chicken Sliders
    • 3 Ingredient Onion Soup Dip
    • Ground Beef Sliders With Onion Soup Mix
    • Puff Pastry Tomato Tartlets

    Reader Interactions

    Comments

    1. Francis says

      December 21, 2021 at 3:15 pm

      5 stars
      Test

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    Hi, I'm Harriet! The face and photographer behind Recipe Pocket. I am a mother of two who is a cook by day and blogger by night.

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