Feta Oil
Updated November 6, 2025
Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
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- Ready In
- 15 min
- Rating
- Comments
- Read comments
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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)
26 grams carbs; 9 milligrams cholesterol; 440 calories; 22 grams monounsaturated fat; 4 grams polyunsaturated fat; 6 grams saturated fat; 35 grams fat; 3 grams fiber; 356 milligrams sodium; 8 grams protein; 3 grams 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
- 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
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.
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 😉
@Morgan B Forgot to mention in my post above ^^ that I used pine nuts instead of almonds!
This is delicious! I found that it took more to time to get the almonds and garlic to brown a bit but otherwise, the recipe is great. This is an absolute hit!
Where I live feta doesn’t come with brine. Any alternatives?
Place freshly husked corn on the cob on a sheet pan turning & drizzling w/mixture. Generously pepper w/grinder. Cook at temp of at least 425*. Or tent & place pan on grill checking for char. Turn & baste as frequently as you’re able!