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close up image: feta cheese appetizer in glass jar
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5 from 3 votes

Marinated Feta Cheese with Herbs and Chiles

Try marinated feta with herbs and chiles for a fun, 4-ingredient recipe that is easy to make and bursting with vibrant flavor.
Prep Time15 minutes
Total Time15 minutes
Course: Appetizer
Cuisine: Mediterranean
Servings: 8
Author: Kevin


  • 16 oz feta cheese
  • 6 Red Chiles See Note 1
  • 8 sprigs of herbs of choice
  • 1 cup Extra Virgin Olive Oil to cover See Note 2


  • Make sure to clean and sterilize the glass jar and dry it completely and set aside. Wash and clean herbs. Dry with paper towel.
  • Cut the feta cheese into 1 inch cubes. Layer the jar with herbs, cheese and peppers. Cover with olive oil to the top and seal.
  • Store in a cool, dry place to marinate overnight. Use immediately or refrigerate (see Note 2).
  • Spread on crostini, crumble in salads, over eggs or to top pizza.
  • This will keep refrigerated for 3 weeks, bring to room temp before eating as the oil will thicken from the cold (See Note 3).


  1. Typically I use a thinly sliced red Fresno chile, but for more heat, Birds Eye peppers sliced lengthwise work as well. Feel free to experiment with other chiles.
  2. Remove from refrigerator at least 30 minutes before serving as oil has solidified and needs to return to a liquid.
  3. This will keep if covered in oil and refrigerated for 3 weeks. If adding garlic, be aware this must be eaten within 3-4 days due to the risk of garlic's low-acidity and it's possible for spores causing botulism to develop. If no garlic is added (like in this recipe) this will keep refrigerated up to 3 weeks. Do not store at room temperature.


Calories: 406kcal | Carbohydrates: 6g | Protein: 9g | Fat: 7.3g | Saturated Fat: 4.4g | Cholesterol: 50mg | Sodium: 637mg | Potassium: 189mg | Fiber: 1g | Sugar: 4g | Vitamin A: 624IU | Vitamin C: 49mg | Calcium: 302mg | Iron: 1mg