Baked feta with olives brings warm, softened cheese together with an orange, garlic, and herb marinade. The olives can be prepared ahead, leaving the feta to bake just before serving.
Why You'll Love This Baked Feta
- Warm, spreadable texture: The feta softens in the oven while keeping its shape, making it easy to serve as the centerpiece.
- Two kinds of olives: Green and black olives give the platter a mix of flavors and textures.
- Citrus in the marinade: Orange and red wine vinegar bring brightness to balance the salty cheese and olives.
- Flexible serving: Offer it with bread as an appetizer or include it in a larger Mediterranean spread.
I like bringing baked feta to the table before dinner, with warm bread ready for the first bite. It feels different from my spicy feta dip because the cheese is served straight from the oven. The olives can be prepared ahead, leaving the baking until the meal is nearly ready. I serve it alongside tzatziki, with muhammara offering another option for the same bread. What I enjoy most is how uncomplicated the spread feels, with warm cheese at the center.
For me, the contrast comes from warm, salty feta and the orange, garlic, and herbs surrounding it. I bake the cheese on its own so it softens while keeping its shape. The olives marinate separately, bringing a bright, herby topping to the warm feta when they meet on the platter. Toasted ciabatta gives each bite a crisp contrast, while seed crackers offer another way to scoop up the cheese. I like how the bread carries both the softened feta and the olive marinade in each bite.
Key Ingredients in Baked Feta with Olives
The full quantities are in the recipe card, but these are the ingredients that shape this version.
- Feta and its seasoning: I recommend a block of Greek feta packed in brine for a cheese that softens while holding its shape. Olive oil, dried thyme, black pepper, and red pepper flakes season the surface as it bakes.
- Green and black olives: I like using both varieties because their different flavors and textures make the olive mixture more interesting alongside the cheese.
- Orange, garlic, and herbs: For me, the orange brings the brightness that this salty combination needs. Garlic, fennel seeds, paprika, oregano, thyme, parsley, and basil build the aromatic side of the marinade.
- Olive oil and red wine vinegar: I use extra-virgin olive oil to carry the herbs and spices through the olive mixture. Red wine vinegar adds a tangy note that works with the citrus.
How to Make Baked Feta with Olives
Prepare the olive mixture first, then bake the feta when you are ready to serve. The recipe card below includes the complete measurements and oven settings.
1. Mix the marinade: Combine the olive oil, red wine vinegar, dried herbs, crushed fennel seeds, and paprika. Stir in the parsley, basil, diced orange, and crushed garlic.
2. Marinate the olives: Toss the green and black olives with the marinade, cover, and refrigerate for at least two hours or overnight.
3. Bake the feta: Put the feta in a parchment-lined baking dish, drizzle with olive oil, and add the pepper, red pepper flakes, and thyme. Bake until softened and lightly golden, letting the olives stand out of the refrigerator while the cheese cooks.
4. Assemble the platter: Transfer the warm feta to a serving plate and spoon the marinated olives around it. Serve immediately with toasted ciabatta.
Tips for the Baked Feta
- Take the chill off the cheese: Let the feta come to room temperature before baking, so the center warms more evenly.
- Choose a shallow dish: A shallow baking dish helps the feta develop lightly golden edges instead of steaming underneath.
- Toast the bread well: Crisp ciabatta holds up better under the softened cheese and olive marinade.
- Let the olive oil loosen: Give the refrigerated olives time to stand while the feta bakes so the marinade is easier to spoon around the cheese.
Storage
I keep leftover baked feta and olives in an airtight container in the refrigerator for up to two days. To serve it again, I gently reheat the feta in the oven for a few minutes so it softens without drying out.
What to Serve With Baked Feta
I usually serve this baked feta with toasted bread or warm pita for scooping up the cheese and marinade. For a larger meal, marinated tomatoes and chicken skewers fit alongside the platter.
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Recipe
Baked Feta with Marinated Olives
Ingredients
For the olive marinade
- 80 ml extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- 1 tablespoon fennel seeds - crushed
- 1 teaspoon dried thyme
- 1 tablespoon paprika
- 20 g fresh parsley - chopped
- 6 fresh basil leaves - chopped
- 1 orange slice - finely diced
- 4 garlic cloves - crushed
- 200 g pitted green olives - drained
- 200 g pitted black olives - drained
For the baked feta
- 200 g feta cheese - in one block
- 1 tablespoon extra virgin olive oil
- ½ teaspoon freshly ground black pepper
- ½ teaspoon red pepper flakes
- ½ teaspoon dried thyme
For serving
- Toasted ciabatta slices
Instructions
- In a bowl, combine 80 ml extra virgin olive oil, 1 tablespoon red wine vinegar, 1 teaspoon dried oregano, 1 tablespoon fennel seeds, 1 teaspoon dried thyme, and 1 tablespoon paprika. Stir in 20 g fresh parsley, chopped, 6 fresh basil leaves, chopped, 1 orange slice, finely diced, and 4 garlic cloves, crushed, until well combined.
- Add 200 g pitted green olives and 200 g pitted black olives to the marinade. Toss well until evenly coated, then cover and refrigerate for at least 2 hours or overnight.
- Preheat the fan/convection oven to 180 °C. Place 200 g feta cheese on a parchment-lined baking dish and drizzle with 1 tablespoon extra virgin olive oil. Sprinkle with ½ teaspoon freshly ground black pepper, ½ teaspoon red pepper flakes, and ½ teaspoon dried thyme. Bake for 15-20 minutes until soft and lightly golden on top. While the feta bakes, take the olives out of the refrigerator and let them stand for 15-20 minutes so the oil loosens.
- Transfer the warm feta to a serving platter and spoon the marinated olives around it. Serve the baked feta with olives immediately, with toasted ciabatta slices alongside.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
John says
This Mediterranean baked feta is amazing! So easy to throw together and the flavors are incredible. The warm, creamy feta with the olives is just divine. Perfect appetizer for any occasion!