Feta Oil

Updated November 6, 2025

Prep Time: 15 minutes

Servings: 4–6 people (dip + accompaniments)

Ingredients

  • 1 cup (250 ml) extra-virgin olive oil (high-quality, fruity variety recommended)

  • 4 fresh thyme sprigs (stems and leaves intact)

  • ⅓ cup (50 g) almonds (or pine nuts, walnuts, or pecans), chopped into ¼-inch pieces

  • 8 garlic cloves, thinly sliced (use a mandoline for uniform slices)

  • ½ teaspoon Aleppo pepper or chile flakes (optional, adjust heat preference)

  • 3 ounces (85 g) brined feta cheese (vacuum-packed or jarred), plus 2–3 tbsp of its brine

  • ⅓ cup (15 g) freshly chopped flat-leaf parsley

  • Toasted bread (e.g., baguette, sourdough, or rosemary bread) for serving

Preparation

Step 1: Heat the Base Oil

In a medium skillet (preferably non-stick for easier cleanup), heat ¾ cup (187.5 ml) of olive oil over medium heat (160–170°C/320–340°F). Test readiness by dropping a tiny water droplet: it should sizzle and evaporate instantly.

Step 2: Infuse with Thyme

Using tongs, carefully add thyme sprigs to the oil. The initial sizzle may splatter; let it subside for 2–3 seconds. Reduce heat to medium-low (140–150°C/280–300°F) and push thyme to the pan’s edge to prevent burning.

Step 3: Roast Nuts and Sauté Aromatics

Add chopped almonds and cook for 2–3 minutes, stirring occasionally, until they reach a pale golden hue (edges crisp slightly). Add garlic and spice, cooking 1 minute until garlic turns a light golden shade and the aroma intensifies.

Step 4: Temper the Hot Oil

Remove from heat and cool 3–5 minutes. Add remaining ¼ cup (62.5 ml) olive oil to temper, ensuring oil temperature stays below 100°C (212°F) to protect delicate ingredients.

Step 5: Incorporate Feta and Herbs

Crumble feta into the pan with hands, breaking into ½-inch curds. Add 2–3 tbsp brine, then parsley. Gently stir with a spatula, using the back of the spoon to lightly crush feta curds for creaminess (avoid overstirring to preserve oil-cheese balance).

Step 6: Serve

Transfer to a serving bowl. Serve immediately with toasted bread (pre-toast 10–12 minutes at 180°C/350°F for crispness). Optional: drizzle over white beans, chickpeas, or raw vegetables for a protein-rich meal.

User Comments

  • Truly the BEST dip ever, been making this recipe of Caroline’s for a few years now—it’s so addicting you’ll want to make it for every dinner party!

  • Absolutely—better than the sum of its parts. No need for a party: I pour it over bland white beans or chickpeas to make it dinner.

  • Disappointed twice. 1 cup oil + 8 garlic cloves overwhelmed my metabolism. 10-minute prep is an overstatement. Mixing all at once saves time, but the flavor is mostly oil anyway.

  • OMG—dribbling down guests’ chins! Skip toasting bread; just place a baguette with a knife on the board. Total hit!

  • SUCH A HIT! Made for Thanksgiving; everyone begged for the recipe. Served with rosemary sourdough, regular sourdough, and baguette. “Bring this every year!”

  • @Morgan B Forgot to mention: I used pine nuts instead of almonds!

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