Greek Feta

Greek Feta in a homemade marinade – Another level of Ketonian “Gourmetism”

Greek Feta is on the throne of healthy dairy products and we wrote about this on so many occasions. Well, you can simply cut a piece of mighty Feta, or crumble it and turn any Keto dish into fantasy meal. However, please forgive us for being repetitive –

Greek Feta is authentic only if made in Greece and only if it was made with sheep and goat milk!!!

Greek Feta cubes, marinated in pure pleasure

This recipe is really simple, yet it can teleport you to the stellar heights of culinary art. Your family, friends and guests will love it as an appetiser or an addition to just about any dish! You can simply use it over the zoodles, or as a starter to your meat creations.

Although modern Greeks are afraid of eating cheese with fish, we encourage you to be a bit ancient Greek or Roman in spirit and stuff your fish or calamari with this marinated Feta. There are one million ideas, be creative, come up with your unique recipe. 😉

Greek Feta

How the marinade prolongs the life and freshness of Feta?

As you know, Feta always comes in a salty brine. This is a form of preservation. From ancient times, salt has been used as the ultimate food preservative. However, if you open a box of Feta, you need to eat it within 5-6 days because of the oxidation. After that, the flavour will change and if it’s organic, it might even get mould on top. 😮

But worry not, because the good old olive oil and garlic will step in here! Once you prepare these marinated Feta cubes, you’ll be able to enjoy them throughout a month! In fact, garlic and extra virgin olive oil are powerful antibacterial agents and they also bring the flavour to another level.

Shall we start? It’s as easy as Sunday afternoon 😉

Greek Feta in a homemade marinade - Another level of Ketonian "Gourmetism"

Greek Feta in a homemade marinade – Another level of Ketonian “Gourmetism”

Recipe by Roberta Kapsalis
0 from 0 votes
Course: Appetizers, Keto LifestyleDifficulty: Easy


Prep time


Cooking time






  • 200 g (7 oz) Greek feta cheese

  • 300 ml (10,1 fl oz) extra virgin olive oil

  • 1 fresh branch rosemary (or 1 tsp dried needles)

  • 1 tbsp peppercorns (red, white and black pepper mix)

  • 8 cloves garlic

  • 1 small dried red horn pepper


  • Strain the feta from its brine using a metallic strainer and leave it in the strainer for 10 minutes.
  • In a 500ml mason jar, place garlic cloves cut in half. Add peppercorns, chopped dried red horn pepper, and fresh rosemary branch. If you don’t have fresh, you can add some dried rosemary, approximately 1 teaspoon of dried needles)
  • Cut feta into small cubes and gently place in the jar so that you don’t break the cubes,
  • Pour extra virgin olive oil and seal the jar. Leave it in the refrigerator for at least 2 days to marinate. For more aroma, leave it for 7 days before serving.


  • You can play with the flavouring. For example, you can add a cinnamon stick or whole cloves to make the marinated feta more exotic. You can also add sage, thyme, bay leaves and other Mediterranean herbs.

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