Marinated feta in thyme & chilli oil

Pack salty Greek cheese into jars with olive oil, thyme, tomatoes, artichokes and olives – mop up the goodness with bread

  • Prep:10 mins
    Plus marinating no cook
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 366
  • fat 35g
  • saturates 10g
  • carbs 3g
  • sugars 1g
  • fibre 2g
  • protein 9g
  • salt 3.2g


  • 100ml olive oil
  • 2 tbsp fresh thyme leaves, plus a few extra for scattering
  • 4 garlic cloves, sliced
  • ¼ tsp dried chilli flakes
  • 140g semi-dried tomatoes in olive oil, drained
  • 175g pack or jar artichoke hearts in oil
  • 2 x 200g packs feta cheese
  • 85g Kalamata olives


  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 (but no salt). You could add some of the oil from the tomatoes and artichokes, too.

  2. Cut each block of feta into 4 (or 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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