Baked Feta Cheese with Olives Recipe

There’s something incredibly satisfying about opening your oven to a beautiful, bubbling dish of Baked Feta Cheese with Olives. It’s simple, elegant, and bursting with Mediterranean flavors that brighten any snack or meal. Whenever I’m hosting friends or just craving something cozy and flavorful, this recipe never fails to impress without any fuss.

What makes this Baked Feta Cheese with Olives Recipe so special is how the creamy, salty feta melds with bright citrus, fragrant rosemary, and a kick of chili. Plus, it’s incredibly versatile — perfect as an appetizer, a side, or even paired with a fresh salad for a light dinner. Trust me, once you try this, you’ll find yourself making it again and again.

Ingredients You’ll Need

The ingredients in this Baked Feta Cheese with Olives Recipe complement each other beautifully — think creamy, salty cheese with fresh herb notes, zesty citrus, and olives for that punch of briny goodness. When shopping, aim for quality feta and olives because those really make a difference.

• Greek feta cheese: Look for a good-quality block—it melts beautifully and holds its shape well when baked.
• Extra virgin olive oil: A fruity, fresh oil enhances the flavor and richness of the dish.
• Orange rind: Adds a sweet, aromatic citrus note that brightens the overall flavor.
• Lemon rind: Works alongside orange to create a lively, zesty backdrop.
• Lemon juice: Gives a little tang that cuts through the richness of the cheese.
• Mixed olives: Use a mix of black and green for color and complexity; pit them if you prefer easier eating.
• Fresh rosemary leaves: Rosemary’s piney aroma pairs perfectly with feta and citrus.
• Long red chili: Adjust based on your spice tolerance; it adds a nice warmth without overpowering.

Variations

I love making this recipe my own sometimes by tweaking the herbs and olives or turning up the heat. Don’t be shy to personalize—it’s all about what you enjoy most.

• Herb swap: I’ve swapped rosemary for thyme or oregano when I want a slightly earthier flavor, and it’s delicious every time.
• Milder version: If you’re not into spice, leave out the chili or just sprinkle a tiny pinch of sweet paprika instead.
• Veggie addition: Sometimes I toss in cherry tomatoes or thinly sliced zucchini—roasts beautifully alongside the feta and adds freshness.
• Vegan twist: Use a plant-based feta alternative and keep the olives and herbs to enjoy a dairy-free version that’s just as tasty.

How to Make Baked Feta Cheese with Olives Recipe

Step 1: Get everything ready and preheat the oven

This is the simple-but-important start. Preheat your oven to 180°C (355°F), slice your chili into thin strips, and pick the rosemary leaves off the sprigs. Preparing the citrus rinds in neat strips now means everything combines nicely without extra prep once you’re ready to assemble.

Step 2: Arrange the feta and pour the olive oil

Place your block of feta into a small oven-safe dish. Pour the extra virgin olive oil over the top to help the cheese bake evenly and stay silky on the inside. This also helps all those flavors soak in beautifully during baking.

Step 3: Add citrus, olives, herbs, and chili

Lay the strips of lemon and orange rind over and around the feta, then drizzle the fresh lemon juice on top. Scatter the olives all the way around the cheese, sprinkle with rosemary leaves, and finally, add the sliced chili. This little layering of flavors is what makes the dish sing.

Step 4: Bake until bubbly and golden

Pop the dish in the oven and bake for about 20 minutes. Keep an eye out—the edges of the feta should start to brown slightly and the cheese will be hot and bubbling. If you want it a bit more golden, give it a quick blast under the grill for a minute or two, but don’t wander off or it could burn.

Step 5: Serve warm with your favorite bread

Take it out of the oven and serve immediately with crusty bread, warm pita, or toasted ciabatta. This is the fun part—dipping into the melty, aromatic cheese and olives, drizzled with that fragrant oil.

How to Serve Baked Feta Cheese with Olives Recipe

Garnishes

I often finish off with a sprinkle of freshly chopped parsley or a light drizzle of honey to balance the saltiness with a touch of sweetness. Fresh cracked black pepper adds a nice kick, too. These little touches take the dish from simple to special.

Side Dishes

This baked feta pairs beautifully with a crisp green salad or grilled vegetables. When hosting, I love adding it alongside a mezze platter with hummus, roasted peppers, and fresh flatbread for a full Mediterranean feast vibe.

Creative Ways to Present

For parties, I’ve served this dish in individual ramekins with scattered edible flowers and microgreens on top—it always draws compliments! Or arrange a few smaller feta blocks in a shallow dish with different colored olives for a vibrant presentation that feels festive and inviting.

Make Ahead and Storage

Storing Leftovers

Once cooled, I cover leftovers tightly with plastic wrap and store the baked feta in the fridge. The flavor deepens overnight, but the texture might firm up a bit. Just bring it to room temperature before reheating for the best experience.

Freezing

Personally, I don’t usually freeze baked feta with olives because the texture changes and olives can become mushy. If you want to freeze, try freezing the cheese separately and add fresh olives and herbs when you reheat.

Reheating

Reheat gently in a low oven (about 150°C/300°F) for 10–15 minutes so the cheese warms through without drying out. Microwave reheating can be too intense — I’ve found it makes feta rubbery, so stick to the oven if you want that perfect texture.

FAQs

Final Thoughts

This Baked Feta Cheese with Olives Recipe feels like a little celebration of the simple things done well—fresh, bright ingredients and a straightforward technique leading to impressive results. I love how quickly it comes together and how versatile it is for any occasion. Honestly, it’s one of those recipes I always return to, and I hope you’ll enjoy it just as much as I do. Go on, grab that feta, and give it a try—you won’t regret it.