Marinated Feta and Olives
Briny olives and creamy feta steeped in a warm, citrus-flecked herb oil
Why This Recipe Works
This simple infusion transforms store-bought staples into a sophisticated appetizer. Letting the warm oil cool slowly with the feta ensures the cheese absorbs the aromatics without losing its texture.
Instructions
Toast the cumin seeds in a small saucepan over medium heat until the first wisps of smoke appear, about 2 minutes—shake the pan frequently to prevent scorching.
Stir in the oil, oregano, garlic, orange zest, and pepper flakes. Reduce the heat to low and cook until the garlic is softened and translucent, about 10 minutes.
Place the feta and olives in a medium bowl and pour the warm marinade over the top. Toss gently to combine without breaking up the cheese cubes.
Let the mixture sit until it reaches room temperature, about 1 hour 30 minutes—this allows the flavors to meld and the cheese to soften.
Stir in the remaining oil. Serve at room temperature when the oil is fluid and the aromatics have fully infused.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store in an airtight container in the refrigerator for up to 1 week; bring to room temperature before serving so the oil liquefies.
Can I make this ahead of time?
This dish can be made up to 1 week in advance and refrigerated.
