Quick and simple feta olive oil dip

A flavourful olive oil dipping sauce full of aromatics, feta and a little bit of heat. There is also a lovely crunch of chopped pistachios making this a dip full of wonderful flavours and textures.

Growing up in a Greek home olive oil was a staple ingredient in our kitchen. Olive oil was used everywhere, poured generously over Greek village salad, used to bake the most amazing Greek lemon potatoes, and used in sweets like our parent’s incredible marble cake and olive oil cake with lemon. There was rarely a meal that didn’t feature olive oil in some way.

The popularity of olive oil was equalled only by feta. This quintessential Greek cheese was present at every meal. Whether it was incorporated into a recipe, like Tiganopsomo with feta (fried dough with feta inside) or served simply on a small dish (often with olive oil and Greek dry oregano over top), feta was there!

In this recipe for a quick and simple feta olive oil dip, both of these classic Greek ingredients are combined. The result is absolutely wonderful, and makes for an easy and wonderful addition to any table. So, grab your bread, and let’s start dipping!

Why I love this recipe

It is quick and easy! Like any good Greek, my parents taught me well so I always have olive oil and feta available. That means that I can almost always whip up this appetizer, even at the last minute. When you have unexpected company, or even expected company that you want to entertain easily, this recipe is for you! It comes together in under 15 minutes (and that includes all the prep work) and everyone loves it!

It is versatile! You will see that I offer recipe substitutions so that you can make this recipe with the ingredients you have on hand. The basic premise remains the same, but you can adjust and alternate according to what you have available.

Key ingredients

Olive oil You really do need to use the best olive oil you can find in this recipe. For me, that means extra-virgin Greek olive oil. The flavour and aroma is far superior to anything else you will find (in my humble and biased opinion).

Feta You want to be sure to use only Greek feta in this (and all) recipes! Greek feta is made from sheep or sheep and goat milk. Steer clear of any feta made with cow’s milk, or which is labeled Greek-style feta. You can learn all about feta on my post on feta facts!

Feta brine Good quality feta will always be sold in brine. This salty water helps keep your feta fresh and help it retain its moisture. If you purchase your feta from the barrel, be sure to ask that you be given a container of brine as well. The brine is usually free and you can use it to store your feta once you get home.

Thyme This fresh herb has a wonderful aroma and flavour. I really appreciate that it does not fall apart when it is fried, so that you can easily remove it before you serve.

Pistachios I love pistachios! Their soft, yet firm texture, slightly sweet nutty flavour is so good! You can use either salted or unsalted pistachios here – it really does not make too much of a difference.

Shallot I love the delicate flavour of shallots and how they caramelize beautifully when cooked.

Garlic I am very particular about the garlic that I purchase. I try to find locally sourced garlic whenever possible and avoid any garlic which appears to have been bleached. You can tell that it has been bleached if the garlic head does not have any roots. Avoid that garlic!

Red pepper flakes Also called red chili flakes, these small bits of dried pepper offer a bit of heat.

Dry oregano There is nothing better than the fragrance and flavour of dry Greek oregano. It is so good, and adds a great taste to this olive oil dip.

Parsley The fresh parsley used in this recipe is essential. It adds the bright fresh flavour and colour that is needed to balance everything together.

How to make it

Making this quick and simple feta olive oil dip is very straightforward. After you prep your ingredients, the rest comes together in about 5 minutes.

Step 1
In a medium to large size frying pan pour in ¾ cup olive oil (reserve the remaining ¼ cup for later). Heat the oil over medium heat until hot and then add in the thyme. Stand back as it will splatter at first.

Step 2
Allow the thyme to fry for approximately 1 minute and then add the chopped pistachios, shallot and garlic. Stir, cooking for an additional 1 minute – be mindful that the garlic does not burn.

Step 3
Turn off the heat. Remove the sprigs of thyme and add in the chilli flakes, crumbled feta, feta brine, dry oregano and the remaining oil. Stir well to combine and if there are larger chunks of feta present, press down on them with the back of a wooden spoon to crumble further. Stir in the parsley.

Recipe substitutions

I love that this recipe can be made differently, based on what you have available and what you like. Here are some simple substitutions that would work really well.

If you don’t have fresh thyme, consider using fresh rosemary, or even a few dry bay leaves.

Instead of pistachios you can use another nut. Chopped almonds, walnuts or pecans would work well. To make this dish nut-free, simply omit the nuts.

If you don’t have shallot, you can use either red onion, yellow onion or even spring (green) onions.

Instead of red pepper flakes you can add in some diced jalapenos or even just sprinkle in some cayenne pepper to taste once you remove the oil from the heat.

How to serve

This dish is best served warm, immediately after it is made. Serve with sliced baguette or other loaf bread. You want to be sure that your bread has a nice crumb which will absorb the oil and allow you to scoop up the ingredients like the feta, nuts and garlic.

Helpful hints

Prep your ingredients first

Things move quickly once you have heated your olive oil, so be sure to have all of your ingredients ready, and nearby. If you will be preparing this for company you can even prep your ingredients earlier in the day and then finish off your recipe when your guests have arrived.

Crumble your own feta

In some grocery stores you can often find pre-crumbled feta. Please, I beg you, if you have any other options, do not buy this. Pre-crumbled feta is usually more expensive, and the quality of the cheese is questionable because it is does not come in brine. Best to buy a block of feta and crumble it yourself – it is very easy to do by hand or using a fork.

Be careful!

To be clear, this recipe asks that you fry oil and then toss ingredients into it. This can be somewhat dangerous if you are not careful. When you add the thyme, expect some spattering initially, so stand back! Also, it is a good idea to keep small children and pets away from the stove when you are making this dish – just to be safe. Also, avoid long flouncy sleeves. They are pretty, but a bad idea when you are frying.

Cool it down!

You will notice that I reserve 1/4 cup of olive oil to be added to the frying pan later on, once it is off the heat. I do this to help cool the dip down. This ensures that the add-ins don’t burn, and that it is safe to eat when served immediately.

Storing

This feta olive oil dip is best served warm. If you will not be serving it right after it is made, be sure to keep it in the refrigerator. Then, before serving, heat in a frying pan.

Related recipes

Olive oil dip A simple olive oil dip with herbs and a splash of vinegar. So good served with bread!

Whipped feta dip recipe A classic! This creamy dip is full of feta flavour and is perfect served with pita wedges or baguette slices!

Herb marinated feta I love having a jar of this herb marinated feta on hand. It is great tossed in salads or as part of a cheese board.

Thanks for sharing!