Marinated feta in thyme & chilli oil

April 1, 2018


  • 100ml olive oil
  • 2 tbsp fresh thyme leaves, plus a few extra for scattering
  • 4 garlic cloves, sliced
  • ΒΌ tsp dried chilli flakes
  • 140g semi-dried tomato in olive oil, drained
  • 175g pack or jar artichoke heart in oil
  • 400g packs feta cheese
  • 85g Kalamata olive


  1. Tip the olive oil and thyme into a bowl and blitz with a hand blender. Stir in the garlic, chilli and lots of black pepper. You could add some of the oil from the tomatoes and artichokes.
  2. Cut each block of feta into 6 and arrange in a dish or a food container with the tomatoes, artichokes and olives. Spoon over the herby oil, scatter with extra thyme and leave to marinate in the fridge overnight.

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