Name: Marinated Feta Cheese with Orange, Green Olives, and Garlic
Total time: PLACEHOLDER
Cuisine: GreekEurope
Ingredients: 1 1/4 cups extra virgin olive oil; 2 garlic cloves , sliced; 1 tablespoon minced fresh oregano leaves; 1 teaspoon grated orange zest; 1/4 teaspoon red pepper flakes; 8 ounces feta cheese , cut into 1/2-inch cubes (about 2 cups); 1/2 cup coarsely chopped pitted green olives (about 4 ounces)

Why This Recipe Works

In Greece, marinated feta is often kept on hand to serve an unexpected guest. Marinating feta in an herb-infused oil is a great way to boost the briny cheese’s flavor, but store-bought marinated feta is often overpriced and the flavors can be dull. For our marinade we gently heated the garlic, oregano, orange zest, and red pepper flakes in olive oil, which created a nice, round, mellow garlic flavor that complemented the fragrant oregano, the citrusy bouquet of the fresh orange zest, and the spicy heat from the red pepper flakes. Off the heat, we stirred in the feta cheese and allowed the mixture to cool. The residual heat of the oil softened the cheese just enough without melting it, and the cheese soaked up all the flavors from the oil. While the infused oil was spiked with great flavor, we found that after gently cooking for almost 20 minutes, the oil lost a bit of its own character. We found the addition of fresh oil to be a welcome flavor boost, and it really brought the flavors of the marinade together.

Before You Begin

Use high-quality brine-cured green olives here. Serve with wedges of warm pita bread or slices of baguette. Even after the feta has been eaten, the remaining flavorful oil is great for dipping with bread.

Instructions

Cook 1 cup of the oil, the garlic, oregano, orange zest, and pepper flakes in a small saucepan over low heat until the garlic is softened, about 18 minutes.

Remove the saucepan from the heat and gently stir in the feta and olives. Cover and let sit until the mixture reaches room temperature, about 1 1/2 hours.

Stir in the remaining 1/4 cup oil and serve. (The mixture can be transferred to an airtight container and refrigerated for up to 1 week. Before serving, let sit at room temperature until the oil liquefies about 1 hour.)