Ingredients
Scale
- 1/2 cup Extra Virgin Olive Oil
- 1/4 cup Feta Cheese, crumbled
- 2 cloves Fresh Garlic, minced
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Red Pepper Flakes
- 1 tablespoon Fresh Parsley, chopped
- 1/2 teaspoon Lemon Zest
- 1/4 teaspoon Black Pepper
Instructions
- Step 1: Combine the minced garlic, dried oregano, and red pepper flakes in a small saucepan.
- Step 2: Pour the olive oil over the herb mixture. Heat gently over low heat for 3-5 minutes, stirring occasionally, until the garlic is fragrant but not browned. This process infuses the oil.
- Step 3: Remove the pan from the heat and allow the infused oil to cool slightly for about 10 minutes to prevent the fresh herbs and feta from cooking when added.
- Step 4: Pour the infused oil into a shallow serving or dipping bowl. Stir in the crumbled feta cheese, chopped fresh parsley, lemon zest, and black pepper.
- Step 5: Gently mix the ingredients to distribute the feta and herbs evenly throughout the oil. Taste and adjust seasonings if desired. Serve immediately with warm crusty bread or pita.
Notes
- Store leftovers tightly covered in the refrigerator for up to 3 days; note that the extra virgin olive oil will solidify and cloud when chilled.
- To liquify the refrigerated oil, allow it to sit at room temperature for 30–60 minutes, or warm it very gently in 10-second microwave bursts until just liquid.
- Try spooning this feta oil mixture over grilled fish, roasted vegetables, or warm grain bowls to elevate the flavor far beyond standard dipping.
- To ensure the garlic infuses without burning or bitterness, always combine the cold oil, minced garlic, and dried spices before turning the heat on low.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American