Easy Greek appetizer of baked feta with orange and olives to serve with bread or crackers
Appetizers, or as meze as we call them in Greek, that come together quickly and get devoured even more quickly are a success in our books. Our recipe for baked feta with orange and olives is that kind of recipe. Made with only a few kitchen staples (yes, feta and olives should be a staple in your home, as should oranges) this is a winner of a recipe.
Something pretty magical happens to feta when it gets warmed up. It doesn’t melt necessarily, but it does get sensuously soft and perfectly spreadable. The creamy creation can then be spread over crostini, it can be scooped up with pita bread, and it can even be eaten with a spoon – no apologies, no excuses!
Choose the best feta for your baked feta with orange and olives.
The best feta to use for your baked feta with orange and olives is, of course, a Greek feta. Greek feta is made with either sheep or goat milk, or a combination of the two. There is no comparing it to feta made with cow milk – it is in a league of its own. If you can’t find Greek feta in your local grocery store or market we think it is worth the effort of ordering it online.
How to cut feta for this recipe.
Ideally, the feta you use for this recipe will be a rectangular piece of even thickness. Sometimes you can purchase your feta this way, and sometimes you can’t. If you can’t, then cut your feta any way which makes sense; the important part is to try and create an even, flat surface. This will help the feta bake evenly, and will make it easier for you to pile the olives and orange on top.
Olives for baked feta with orange and olives
We LOVE olives! In this recipe we used 4 variety of olives and made a point of including some which were green and others which were dark. This contributes to the visual appeal of the finished product, and adds great complexity and flavour to the recipe. You can certainly use any olives you like, and if you want to learn more about olives, check out this post.
Enjoy these recipes that feature feta and / or olives:
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Baked feta with orange and olives
- Small casserole dish
- 200 grams feta
- 1 tbsp (15 mL) olive oil
- ½ cup assorted olives, pitted and chopped
- ¼ cup orange segments, chopped coarsely
- ½ tbsp grated orange rind
- Preheat oven to 400 degrees Fahrenheit.
- Pat your feta as dry as possible. Lightly oil the entire base of your small casserole dish, or any oven-safe baking pan.
- Place your feta in the middle of your baking dish and set aside.
- Heat your oil in a medium size skillet set over medium heat. Lightly saute the olives, orange segments and orange zest until fragrant. Transfer to your baking dish and pour the olive and orange mixture over the top of your feta. It is fine if some of the mixture falls directly into the pan.
- Bake on the center rack of your oven until the feta is warm and soft around 15 minutes. Your feta will not melt.
- Remove your baking pan from the oven and serve immediately with fresh bread and enjoy! Keep in mind that your baking dish will be very hot, so be careful!