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
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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)
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
- 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.
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”.
Made this at a backyard cookout in a cast iron skillet on the grill. Plopped it down on a picnic table with lots of bread, and it was a very big hit. I used pine nuts but otherwise followed the recipe exactly. Might give a small squeeze of lemon next time. But otherwise easy, fast and delicious just as it is. I’ll be making this a lot, I can tell.
So good!!! I did not have Aleppo pepper so I added 1/2 tsp Hungarian paprika and a pinch of red pepper flakes. It was so amazing! Thank you!
my husband and I made this together. He does excellent chopping. The measurements for the recipe seem off. We ended up adding 8 oz. of brined feta to arrive at the consistently and color of the illustration. It's delicious. We're off to a lily viewing with a white Pinot Noir.