Marinated holiday feta

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10 min


10 to 12 servings

* PLUS Marinating Time: 720 minutes


  • 500 g feta
  • 1/3 cup olive oil
  • 1/4 cup chopped fresh mint
  • 2 tbsp chopped fresh oregano , or 1 tsp dried leaf oregano
  • 1 tsp whole black peppercorns
  • 1/2 tsp hot-red-chili-flakes
  • 1 cup kalamata or other black olives , pitted
  • sprinkling chopped mint , coriander or Italian parsley (optional)


  • Drain feta well, then cut into 1/2-inch (1-cm) cubes. Place in a large bowl. Pour olive oil into a measuring cup. Stir in mint, oregano, peppercorns and chili flakes. Drizzle oil over feta and stir. Cover and refrigerate at least overnight or up to 3 days. Stir occasionally.
  • To serve, turn cheese mixture into a shallow small platter or bowl. Scatter with olives, then additional fresh mint. Serve with crusty bread slices or pita wedges.

Nutrition (per serving)

  • Calories
  • 195,
  • Protein
  • 5.9 g,
  • Carbohydrates
  • 2.8 g,
  • Fat
  • 18.4 g,
  • Fibre
  • 0.6 g,
  • Sodium
  • 807 mg.

This is a wonderfully zesty-flavoured dip adapted from Lucy Waverman’s exciting new cookbook Dinner Tonight: 200 Fast + Fresh Mealtime Solutions (Random House). You can refrigerate this for at least 1 week so there’s always something ready for drop-in guests.

Make ahead

At end of Step 1, spoon mixture into a jar. Pour in more olive oil, enough to cover cheese. Screw lid on tightly. Refrigerated, it will keep well for at least 1 week. Saving oil, drain feta mixture. Then scatter feta with olives and mint. Keep seasoned oil in a covered jar in the refrigerator. Use in vinaigrettes, pastas and pizzas or drizzle over hot vegetables. Cloudy when cold, oil will clear at room temperature.