1 1⁄2 cups mixed olives, pitted or not, in brine
1 tablespoon chopped lemon thyme
2 teaspoons orange zest, from about 1 orange
3 tablespoons fresh orange juice
1⁄4 teaspoon red pepper flakes
1 teaspoon toasted fennel seeds
2 tablespoons, plus 1 teaspoon olive oil, divided
16 ounces French sheep’s milk feta,
cut into 1-inch cubes
Crostini to serve


Prepare oven according to Mugnaini’s Medium Roasting Environment, 550 – 625˚F

Drain the olives and place in a small bowl. Add the thyme, zest, juice, pepper flakes, fennel seed, and 2 tablespoons of the olive oil. Set aside. This can be made several hours in advance and held at room temperature.

Oil a 10-inch oven proof skillet with the remaining teaspoon of oil. Add the feta and pour the olives and seasonings over the top.

Place in the oven and cook for about 8 minutes. Rotate the pan half way through cooking time. The olive mixture should be bubbling and the cheese warm and soft. The feta cheese will hold its shape and become “spreadable”.

Baked Feta Cheese with Olives

Related Recipes