Having marinated feta on hand is great because it brings big flavor in a pinch to salads, soups, sandwiches, pasta, omelets, the list is endless. If you already do this with store-bought marinated feta, you’ll really love this recipe. And, I’ve priced it out where I shop and have found it to be a whole heck of a lot cheaper to make it from scratch which makes me feel super smart as I am chowing down.
This recipe calls for dried oregano and thyme, however if you can get your hands on fresh herbs, feel free to substitute them in. If you plan to make this a second time, consider using spices like rosemary, savory, dill, tarragon. To add more kicking flavor, pinch in some red pepper flakes. Marinated Feta keeps in the refrigerator for about two weeks.
3-inch square Fresh block of Feta, sliced into cubes. The size is up to you, I prefer 1/8 to 1/4-inch cubes
1/2 cup Marinated Assortment of Olives*, or your favorite types of olives; finely sliced or minced
1 tablespoon whole red peppercorns
1 teaspoon dried oregano
1 teaspoon dried thyme
good extra virgin olive oil (this flavor will matter so don’t go cheap, nor too expensive. Stick with middle of the road.
Combine the Feta, olives, peppercorns, oregano, thyme in a 8 to 12 oz glass jar. Fill it with extra virgin olive oil, ensuring the feta is completely covered. Place a well fitted lid on top and store in the refrigerator.
*if you use Marinated olives, this will add even more flavor. If you cannot find these at your supermarket’s deli counter or prepared food section, make your own by combining your favorite olives, sliced up finely and add in a dash of the seasonings from pickle relish. Mix until well combined.