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Baked Feta with Olives

Greek feta baked to perfection with herbs, olives, semi-sundried tomatoes and extra virgin olive oil. Serve with fresh bread or crusty mini-baguette slices and it's an appetiser everyone will dig into!

I don't know about you but feta is my all-time favourite cheese. I could crumble it over eggs, add it to a frittata and I would go as far as just taking a bite out of a block! I'm embarrassed to say it and I know that sounds ridiculous but that just proves how much I love it.

So when I was kindly gifted some feta from Chelmos

I had to show you one of the ways I love to serve feta to my guests.

This Baked Feta with Olives is so simple and yet there is so much flavour that you won't need to serve it with anything else. Just make sure there is plenty of bread available to scoop up that melted herbed feta and warm olives.

For this recipe, I used Chelmos' READY TO BAKE feta however if you want to add your own they have both cow's and sheep feta available too. All of them are creamy and crumbly and perfect to bake. I have below the recipe but like I said feel free to change it up.

And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. I am available here via email or you can catch me daily on Instagram, Pinterest and Facebook. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow and save. Can’t wait to hear from you.

Kali Orexi,

Margaret x

Baked Feta with Olives


150g block feta

1 cup pitted olives

2 cloves garlic, crushed

1/2 cup semi-sundried tomatoes

1/4 cup extra virgin olive oil

1/2 teaspoon oregano

1/4 teaspoon thyme

1/4 tsp marjoram

1/4 tsp dried rosemary

freshly ground pepper


  1. Begin by preheating the oven to 180C fan-forced.

  2. Add feta to the baking dish and sprinkle the herbs.

  3. Add olives and semi-sundried tomatoes around the feta.

  4. In a small dish combine EVOO crushed garlic, oregano, thyme and pepper.

  5. Pour the mixture over all the ingredients.

  6. Bake for 15 minutes.

  7. Serve immediately - must be eaten warm.

  8. Garnish with finely chopped parsley and serve with crusty bread or crusty mini-baguette slices. Optional to add chilli flakes for an extra kick!


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Jul 02, 2023
Rated 5 out of 5 stars.

Does the olive oil go in with the olives and semi-sundried tomatoe? Or is it just served on the side?

May 05
Replying to

I drizzle the oil over and I use sundried tomatoes in oil and prefer that oil to drizzle then bake

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