Goat Cheese Marinated in Olive Oil Recipe - Queso en Aceite

Delicious marinated goat cheese.
Tony Robins/Getty Images
Prep: 10 mins
Cook: 0 mins
Total: 10 mins
Nutritional Guidelines (per serving)
560 Calories
55g Fat
7g Carbs
11g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Amount per serving
Calories 560
% Daily Value*
Total Fat 55g 71%
Saturated Fat 14g 69%
Cholesterol 40mg 13%
Sodium 242mg 11%
Total Carbohydrate 7g 3%
Dietary Fiber 1g 2%
Protein 11g
Calcium 324mg 25%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

In Spain, just about anything can be marinated in olive oil and stored in the fridge for another day. Spanish cheese is no exception. Spain is famous for its variety of goat, sheep and cow cheeses, and one of the best ways to enjoy them are jarred in excellent quality extra virgin olive oil with herbs.

This method of preservation was mainly used by families who had a flock of sheep or herd of goats. They needed a way to make the cheese they produced last longer, and this was the perfect solution.

This goat cheese marinated in olive oil recipe is especially typical of southern Spain, and is soaked olive oil, herbs and spices, and then stored in the refrigerator so that the flavors of the garlic, thyme and rosemary become infused into the oil. This is a great tapa to keep in your refrigerator for those last-minute get-togethers. Serve the cheese with baguette slices on a plate with infused oil.


  • 8-12 oz cheese (soft goat or sheep’s milk)
  • 1 tsp thyme (dry, or 2 sprigs fresh)
  • 1 tsp rosemary (dry, or 2 sprigs fresh)
  • 3-4 cloves garlic (large)
  • 1/2 tsp black pepper
  • 8-12 oz olive oil (extra virgin)​​

Steps to Make It

Note - Use soft or semi-cured goat's milk cheese (queso de cabra) for this marinated cheese in olive oil recipe. Note, this is not the chevre style goat cheese. If it is difficult to find a goat cheese in this style, try a sheep’s milk cheese from La Mancha (Manchego). If you aren’t able to buy these kinds of Spanish cheeses, you may substitute Greek Feta cheese. Most importantly, the cheese you select for this tapa should be soft, but this recipe is not suitable for a cheese that is spreadable like cream cheese.

  1. Gather the ingredients.

  2. This goat cheese marinated in olive oil tapas recipe makes about 8 servings. It can be easily doubled or tripled if you buy more glass jars.

  3. Peel the garlic cloves, then mince. Place the garlic, thyme, rosemary and pepper into a large mouth glass jar that is clean and dry. Mason jars or pasta sauce jars work well. Pour half of the olive oil into the jar.

  4. Cut the cheese into 1-inch cubes and place them into jar. Pour the rest of the olive oil into the jar to cover the cheese.

  5. Cover the opening with a piece of waxed paper and rubber band before placing in the refrigerator, so it will breathe.

  6. Allow to marinate for at least 24 hours. Store for up to 3 weeks in the refrigerator.