Quick & Easy Feta Oil - Carolina Gelen
If you're looking for a super quick and simple appetizer, this feta oil is the recipe you need!
Ingredients
- 1 cup extra-virgin olive oil
- 4 fresh thyme sprigs
- 1 handful almonds (or other nuts), chopped
- 8 garlic cloves, thinly sliced
- 1/2 teaspoon Aleppo pepper or chili flakes, optional
- 3 ounces (85 g) feta cheese
- 1/3 cup freshly chopped parsley, about 1/3 of 1 bunch
- Bread, for serving
Directions
- 1
In a small saucepan over medium heat, heat the 3/4 cup of oil. Save the rest (1/4 cup) for later.
- 2
Take a step away from the pan and carefully add the thyme sprigs to the oil (they will sizzle and splatter everywhere, so be careful!!!). Once they have stopped sizzling, after a few seconds, lower the heat to medium-low. Push the time sprigs to the side of the pan.
- 3
Add the almonds and cook for 2 to 3 minutes, until lightly golden. Add the garlic, Aleppo pepper and cook for a minute or so, until fragrant and lightly golden.
- 4
Remove the saucepan off heat. Add the remaining 1/4 cup of olive oil to the pan (this will slightly cool down the oil).
- 5
Crumble the feta into the saucepan, add a splash of feta brine and the chopped parsley. Stir to incorporate, crushing the feta with the back of a spoon to turn it into small curds.
- 6
Serve with bread on the side.