Baked Feta with Marinated Olives
Baked feta with olives pairs warm, softened cheese with an orange, garlic, and herb marinade. Prepare the olives ahead, then bake the feta before serving with toasted ciabatta.
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
Drained olive weights: Weigh each olive variety after draining. Excess brine would dilute the orange-and-herb marinade.
Separate oil quantities: The 80 ml oil is for the olive marinade; the additional 1 tablespoon coats the feta. Keep these amounts separate so both components receive their intended seasoning.
Planning the total time: The listed total includes the minimum 2-hour marination. Choosing the overnight option extends the elapsed time, while the feta is still baked just before serving.
Nutrition
Calories: 328kcal | Carbohydrates: 7g | Protein: 6g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Cholesterol: 30mg | Sodium: 1427mg | Potassium: 137mg | Fiber: 4g | Sugar: 1g | Vitamin A: 1351IU | Vitamin C: 7mg | Calcium: 235mg | Iron: 2mg
