Feta Oil
Updated November 6, 2025
Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
-bhjc/CG-Feta-Oil-(substack-recipe)-bhjc-threeByTwoLargeAt2X.jpg?format=pjpg&quality=75&auto=webp&disable=upscale)
- Ready In
- 15 min
- Rating
- Comments
- Read comments
Advertisement
Ingredients
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
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.
Powered by
Preparation
- Step 1
In a small saucepan or medium skillet, heat ¾ cup of oil over medium.
- 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.
- 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.
- Step 4
Remove the pan from the heat. Add the remaining ¼ cup of oil to slightly cool down the hot oil.
- 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.
- Step 6
Serve with toasted bread.
Private Notes
Comments
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!
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 Forgot to mention in my post above ^^ that I used pine nuts instead of almonds!
This dip really delivers for so little effort! Everyone loved it with crispy sourdough, the toasted almonds were amazing - so amazing I would say add more, and extra feta and maybe even a smidge more Aleppo pepper! You can never have enough flavour eh? The only downside was olive oil running down my chin, but I’m sure it’s good for my skin 😉
This is now my go to app when it’s appropriate to “bring something.” I brought the ingredients and made it at my friend’s house while we stood around in the kitchen. Served with a sesame baguette fresh from the bakery. I was concerned that it should be hot which was why I made it there but it would be just fine at room temp. Served on a large-ish dinner plate with a nice shallow bowl and everyone just dug in. Delish!
This is so easy and really really good! We added a drizzle of honey and more red chilli flakes once it came off the heat. Delicious