Feta Oil

By Carolina Gelen

Updated November 6, 2025

Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
Ready In
15 min
Rating
5(24)
Comments
Read comments

This dip is so quick, it can be prepared in front of guests for an unfussy gathering. It floods the kitchen with the kind of irresistible aroma that invites everyone to come together. Thyme sprigs infuse the olive oil, and almonds and garlic get toasty in it. Creamy feta is crumbled into the mix, adding tang and saltiness alongside a splash of feta brine. Tear up some toasty bread and get dipping. Watch Carolina Gelen make this dish in this video.

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Ingredients

Yield:8 servings

  • 1 cup extra-virgin olive oil

  • 4 fresh thyme sprigs

  • ⅓ cup almonds (or other nuts), chopped

  • 8 garlic cloves, thinly sliced

  • ½ teaspoon Aleppo pepper or chile flakes (optional)

  • 3 ounces/85 grams brined feta cheese, plus some brine

  • ⅓ cup freshly chopped parsley

  • Toasted bread, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

7 grams carbs; 9 milligrams cholesterol; 329 calories; 22 grams monosaturated fat; 4 grams polyunsaturated fat; 5 grams saturated fat; 33 grams fat; 1 gram fiber; 164 milligrams sodium; 4 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a small saucepan or medium skillet, heat ¾ cup of oil over medium. 

  2. Step 2

    Take a step away from the pan and carefully add the thyme sprigs to the oil. (They will sizzle and splatter, so be careful!) Once they have stopped sizzling, after a few seconds, lower the heat to medium-low. Push the thyme sprigs to the side of the pan.

  3. Step 3

    Add the almonds and cook for 2 to 3 minutes, until golden. Add the garlic and Aleppo pepper and cook for a minute or so, until fragrant and golden.

  4. Step 4

    Remove the pan from the heat. Add the remaining ¼ cup of oil to slightly cool down the hot oil.

  5. Step 5

    Crumble the feta into the pan and add a splash of feta brine and the chopped parsley. Stir to incorporate, crushing the feta with the back of a spoon to break it into small curds.

  6. Step 6

    Serve with toasted bread.

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Ratings

5 out of 5
24 user ratings
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Comments

Emily T

Truly the BEST dip ever, been making this recipes of Caroline’s for a few years now, it’s so addicting you’ll want to make it for every dinner party!

Gale

Absolutely - truly better than the sum of its parts. And who needs a dinner party to enjoy it. I'll make it supper poured over some bland white beans or chickpeas to justify calling it dinner.

Morgan B

SUCH A HIT!! I made it for my family’s Thanksgiving and multiple people came up to me requesting the recipe. So easy to make and so delicious! I served it with sliced up rosemary sourdough, regular sourdough, and a baguette. Highly recommend making this! I was even told “you better bring this every year”.

Morgan B

@Morgan B Forgot to mention in my post above ^^ that I used pine nuts instead of almonds!

Andrew

I didn’t have almonds, so I used pine nuts which turned out to be a great substitute. It was a very popular option at the appetizer table, (serve it warm!) so it’s definitely gonna be a go-to dish going forward.

dawnd

How about some roasted chick peas added in?

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