Marinated Feta

April 8, 2016
0 Reviews
Serves 4 People
Prep time

This recipe, by Damon Robbins from Camp 4 Wine Café, is simple to make and really easy to bring to a picnic or dinner party. The salty Feta Cheese is complimented perfectly by the rich, savory Extra Virgin Olive Oil. Camp 4 uses Marsala EVOO
It’s also great with Basil EVOO
or Jalapeño EVOO


  • 3 Ounces
    Feta (chopped)
  • 3 Tablespoons
    Extra Virgin Olive Oil
  • 10
    Whole Peppercorns
  • 3-4
    Sprigs of Thyme


  1. In a small mason jar, add 1/2 of the feta and coat with 1/2 of the olive oil. Then top with 1/2 of the peppercorns and 1/2 of the thyme.

  2. Repeat.

  3. Tamp down to pack the feta and coat with the olive oil.

  4. Feta cheese should be completely submersed. Add olive oil if necessary.

  5. Marinate 24-48 hours in fridge.

  6. Store in fridge for up to two weeks.


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