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Marinated Feta Cheese With Capers and Olives: A Mediterranean Delight

The memory still lingers – the salty tang of feta, the bright pop of capers, the satisfying chew of olives, all mingling in olive oil infused with garlic and herbs. It was a summer afternoon in Greece, a tiny taverna overlooking the Aegean, and this simple marinated feta was the star of a meze platter. Served with crusty bread still warm from the oven, it was a taste of pure sunshine and effortless hospitality, a flavour I’ve strived to recreate ever since.

Recipe Overview

Prep Time: 15 minutes
Total Time: 14 days 15 minutes
Servings: 6
Yields: 1 Jar
Dietary Type: Vegetarian

Ingredients

12 ounces feta cheese
2 cloves garlic
½ teaspoon peppercorns
8 coriander seeds
1 bay leaf
2 tablespoons capers, drained
½ cup pitted olives
Fresh oregano sprig, to taste
Olive oil, to cover
Bread, to toast
Tomatoes, chopped

Equipment Needed

Large preserving jar
Mortar and pestle
Toaster
Knife
Cutting board

Instructions

Begin by preparing the feta cheese. Using a sharp knife, carefully cut the feta cheese into approximately 1-inch cubes. The size doesn’t need to be exact, but uniform pieces will marinate more evenly.
Next, prepare the garlic. Slice the garlic cloves into thin slivers. This allows their flavour to infuse into the olive oil more effectively.
Now, it’s time to release the aromatic oils from the peppercorns and coriander seeds. Place the ½ teaspoon of peppercorns and 8 coriander seeds in a mortar.
Using a pestle, crush the peppercorns and coriander seeds lightly. You don’t need to grind them into a powder; simply cracking them is sufficient to release their fragrance.
Select a large, clean preserving jar. Make sure it is completely dry to prevent any unwanted bacterial growth during the marinating process.
Now, begin to pack the feta cubes into the preserving jar. Add the bay leaf among the feta. As you layer the feta, interperse it with the sliced garlic, crushed peppercorns and coriander, 2 tablespoons of drained capers, ½ cup of pitted olives, and fresh oregano sprigs. Distribute these ingredients evenly throughout the jar to ensure each piece of feta is well-flavoured.
Once all the feta and other ingredients are packed into the jar, pour enough olive oil into the jar to completely cover the feta cheese. The olive oil acts as a preservative and carries the flavours of the herbs and spices. Use high-quality extra virgin olive oil for the best flavour.
Close the jar tightly with its lid. This is crucial to prevent contamination and ensure proper marination.
Leave the jar to marinate in the refrigerator for a minimum of 2 weeks. This allows the flavours to meld and deepen. The longer it marinates, the more intense the flavour will become. You can even leave it for a month for an even more profound taste.
When ready to serve, lift out the feta cubes from the jar, allowing excess oil to drip off.
Prepare your serving accompaniments. Toast bread slices until golden brown and crispy.
Chop the tomatoes into small dice.
Serve the marinated feta cubes on the toasted bread, topped with the chopped tomatoes, and drizzle with a little of the flavored olive oil from the jar.

Expert Tips & Tricks

Don’t skimp on the olive oil: Use a good-quality extra virgin olive oil, as its flavor will significantly impact the final product.
Experiment with herbs: Feel free to add other herbs like thyme, rosemary, or chili flakes for a different flavor profile.
Adjust the garlic: If you prefer a milder garlic flavor, use fewer cloves or roast the garlic before adding it to the jar.
Saltiness: Feta varies in saltiness, taste a small piece before cubing, and if necessary, place the cheese in a bowl of milk or water to draw out the excess salt.
Use a sterilised jar: To prevent bacterial growth, ensure you use a sterilised jar. Clean the jar and lid with hot, soapy water, rinse well, and then place them in a preheated oven at 250°F (120°C) for 10 minutes to dry completely.

Serving & Storage Suggestions

Serve the marinated feta as an appetizer, part of a meze platter, or as a topping for salads. It pairs wonderfully with toasted bread, crackers, or fresh vegetables.

Room Temperature: Once removed from the refrigerator, the marinated feta can be left at room temperature for up to 2 hours.
Refrigerator: Stored in the original jar, submerged in olive oil, the marinated feta can last for several weeks in the refrigerator. Ensure the feta remains completely covered in oil to prevent spoilage.
Freezer: Freezing is not recommended, as it can alter the texture of the feta.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	202.9 kcal	–
Calories from Fat	127 g	63%
Total Fat	14.1 g	21%
Saturated Fat	9.2 g	45%
Cholesterol	53.6 mg	17%
Sodium	842.7 mg	35%
Total Carbohydrate	10.1 g	3%
Dietary Fiber	0.9 g	3%
Sugars	2.7 g	10%
Protein	10 g	20%

Variations & Substitutions

Vegan Option: Use a vegan feta alternative made from tofu or nuts.
Spicy Kick: Add a pinch of red pepper flakes to the marinade for a touch of heat.
Citrus Zest: Grate lemon or orange zest into the marinade for a bright, fresh flavour.
Different Olives: Use a variety of different olives, such as Kalamata, Castelvetrano, or Cerignola olives, to add more flavor and texture to the dish.

FAQs (Frequently Asked Questions):

Q: Can I use dried oregano instead of fresh?
A: While fresh oregano is preferred for its vibrant flavor, you can substitute with dried oregano. Use about 1 teaspoon of dried oregano for every sprig of fresh.

Q: How long does the marinated feta last in the refrigerator?
A: Properly stored in olive oil, the marinated feta can last for several weeks in the refrigerator. Make sure the feta is always submerged in oil.

Q: Can I use a different type of cheese?
A: While feta is the traditional choice, you can experiment with other cheeses like goat cheese or halloumi. Keep in mind that the marinating time may need to be adjusted depending on the cheese.

Q: Can I add other vegetables to the marinade?
A: Yes, you can add other vegetables like sun-dried tomatoes, roasted red peppers, or artichoke hearts to the marinade.

Q: What if I don’t have a mortar and pestle?
A: If you don’t have a mortar and pestle, you can lightly crush the peppercorns and coriander seeds using the flat side of a knife or in a sealed plastic bag with a rolling pin.

Final Thoughts

This marinated feta cheese with capers and olives is more than just a recipe; it’s an invitation to slow down, savour simple pleasures, and share good food with loved ones. I encourage you to try this recipe and tailor it to your own preferences. Don’t be afraid to experiment with different herbs, spices, and other ingredients. Share your creations and feedback, and perhaps pair it with a glass of crisp white wine for the perfect Mediterranean experience. Enjoy!

Marinated Feta Cheese With Capers and Olives Recipe