What you'll need
Ingredients
- 1 ¼ cups extra virgin olive oil
- 1 medium shallot, sliced thin
- 1 tablespoon minced fresh oregano leaves (plus a sprig for garnish)
- 1 teaspoon grated lemon zest
- ¼ teaspoon red pepper flakes
- 8 ounces Greek feta cheese, cut into 1/2-inch cubes (about 2 cups)
The method
Directions
- 01
Cook 1 cup of the oil, the shallot, oregano, lemon zest, and pepper flakes in a small saucepan over low heat until the shallot is softened, about 15-18 minutes.
- 02
Remove the saucepan from the heat and gently stir in the feta. Cover and let sit until the mixture reaches room temperature, about 1 1/2 hours.
- 03
Stir in the remaining 1/4 cup oil and serve. (The mixture can be transferred to an airtight container and refrigerated for up to 1 week. Before serving, let sit at room temperature until the oil liquefies about 1 hour.)
From James's kitchen to yours.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
This is an easy and delicious appetizer, especially when you can find the best authentic Greek feta. It's great with wedges of warm pita bread or slices of baguette. Even after the feta has been eaten, the remaining oil is great for dipping with bread.
Ingredients
- 1 ¼ cups extra virgin olive oil
- 1 medium shallot, sliced thin
- 1 tablespoon minced fresh oregano leaves (plus a sprig for garnish)
- 1 teaspoon grated lemon zest
- ¼ teaspoon red pepper flakes
- 8 ounces Greek feta cheese, cut into 1/2-inch cubes (about 2 cups)
Cook Like James · The method
Directions
- 1
Cook 1 cup of the oil, the shallot, oregano, lemon zest, and pepper flakes in a small saucepan over low heat until the shallot is softened, about 15-18 minutes.
- 2
Remove the saucepan from the heat and gently stir in the feta. Cover and let sit until the mixture reaches room temperature, about 1 1/2 hours.
- 3
Stir in the remaining 1/4 cup oil and serve. (The mixture can be transferred to an airtight container and refrigerated for up to 1 week. Before serving, let sit at room temperature until the oil liquefies about 1 hour.)
This is an easy and delicious appetizer, especially when you can find the best authentic Greek feta. It's great with wedges of warm pita bread or slices of baguette. Even after the feta has been eaten, the remaining oil is great for dipping with bread.
Ingredients
- 1 ¼ cups extra virgin olive oil
- 1 medium shallot, sliced thin
- 1 tablespoon minced fresh oregano leaves (plus a sprig for garnish)
- 1 teaspoon grated lemon zest
- ¼ teaspoon red pepper flakes
- 8 ounces Greek feta cheese, cut into 1/2-inch cubes (about 2 cups)
Directions
- 1
Cook 1 cup of the oil, the shallot, oregano, lemon zest, and pepper flakes in a small saucepan over low heat until the shallot is softened, about 15-18 minutes.
- 2
Remove the saucepan from the heat and gently stir in the feta. Cover and let sit until the mixture reaches room temperature, about 1 1/2 hours.
- 3
Stir in the remaining 1/4 cup oil and serve. (The mixture can be transferred to an airtight container and refrigerated for up to 1 week. Before serving, let sit at room temperature until the oil liquefies about 1 hour.)
