Baked feta with olive oil (Boujourdi) straight from the oven is the ultimate Greek appetizer highlight that delights on any table. Picture yourself on a balmy summer evening in a small taverna by the Aegean Sea: in front of you is a steaming clay dish, sending up the aroma of wild oregano, sweet cherry tomatoes, and hot olive oil.
The combination of soft, tangy sheep’s milk cheese, caramelized tomatoes, and the peppery finish of a true extra virgin olive oil creates the perfect dipping sauce for crusty bread. We’ll show you how to bring this holiday favorite to your home in 5 simple steps.
Preheat your oven to 200°C (top/bottom heat). Take a small ovenproof dish. Add the first tablespoon of our Koroneiki olive oil to the bottom of the dish so the cheese won’t stick while baking.
Place the feta block in the center of the dish. Distribute the halved cherry tomatoes and onion slices evenly around the cheese.
This is where the dish’s flavor is decided: drizzle the feta generously with 3 to 4 tablespoons of Terra & Tree Extra Virgin Olive Oil. In the oven, the hot oil combines with the cheese fat and tomato juices to create an irresistible, golden sauce.
💡 Producer’s tip: If you use cheap supermarket oil, the feta often tastes heavy and rancid. Our single-varietal Koroneiki oil from the first cold pressing is exceptionally mild, rich in natural polyphenols, and releases wonderful aromas of green apple and fresh grass when heated.
👉 Order our 1L glass bottle directly from our German warehouse ➔
Sprinkle the dish generously with oregano, black pepper, and, if you like, 3–4 Kalamata olives. Bake the feta for about 15 to 20 minutes, until the center is buttery soft and the edges turn lightly golden brown.
Remove the hot dish from the oven and place it straight on the table. Serve with fresh, crusty sourdough or flatbread. Dipping the bread into the hot olive oil–tomato sauce is pure poetry!
For the perfect baked feta with olive oil, choose authentic Greek feta (PDO) made from sheep’s milk (ideally with a small share of goat’s milk, around 30%). Sheep’s milk fat melts especially creamy in the hot oven, while the goat’s milk adds that pleasant tang. Avoid cheap “white cheese” made from cow’s milk, as it turns dry and rubbery in the oven.
Serve hot baked feta with olive oil with a chilled, mineral white wine with bright acidity—such as a Greek Assyrtiko from Santorini or a crisp Sauvignon Blanc. The wine’s acidity pairs beautifully with the cheese’s rich texture and lifts the herbal notes of oregano and olive oil.
If there’s any of that delicious olive oil–tomato sauce left in your baking dish, pour it into a small screw-top jar and keep it in the fridge. The next day, it tastes heavenly as an aromatic spread on toasted ciabatta with fresh basil.
With dishes that have just 3 main ingredients, there’s no room for compromise. The olive oil here isn’t just cooking fat—it’s the soul of the sauce.
