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Feta, olives and sundried tomatoes in oil.

Marinated Feta In Oil

Harriet
This marinated feta in oil is quick to make and full of flavor. These delicious little bite-sized pieces are great for making fast appetizers, putting into salads, spreading on crostini, and more.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 0 minutes
Chilling Time 1 day
Total Time 1 day 15 minutes
Course Appetiser, Snacks
Cuisine Mediterranean
Servings 4 (makes 1 x 330 ml / 10 ounce jar of marinated feta)
Calories 218 kcal

Equipment

  • 300 - 400 ml (10 - 13 fluid ounce) wide-mouth jar with a tight-fitting lid.

Ingredients
  

  • 100 grams (3.5 ounces feta) cubed – see notes
  • 2 tablespoons sundried tomato oil
  • ½ teaspoon dried Italian herbs
  • ¼ cup extra virgin olive oil or enough to cover the feta cheese
  • 1 tablespoon sun-dried tomatoes strips
  • 5 pitted black olives sliced into thirds
  • ½ teaspoon black peppercorns
  • 1 - 2 small sprigs of fresh rosemary washed and dried
  • 1 - 2 pieces of lemon peel about 4-5 cm (1.5 – 2 inches) long
  • 1 - 2 pieces of orange peel about 4-5 cm (1.5 – 2 inches) long

Instructions
 

  • Wash the jar in hot soapy water, rinse well, and thoroughly dry.
  • Place 2 tablespoons of sundried tomato oil and put this into the jar with the dried Italian herbs.
  • Pour in the olive oil. If necessary, use a spoon to mix the two oils to get an even color.
  • Next, layer in the feta, sundried tomatoes, olives, peppercorns, and sprigs of rosemary to the oil in the jar.
  • If there are any pieces of feta poking out of the oil, gently push them down into the oil. If necessary, you can top the jar up with a little more sundried tomato oil or olive oil.
  • Seal the jar and store it in the fridge for at least 24 hours before using. Note: The oil will solidify when it gets cold - this is normal.
  • This will keep in the fridge for 2 weeks.
  • To Serve
    Remove the jar from the fridge and allow it to stand at room temperature for about 30 - 60 minutes so that the oil can become liquid again. As soon as you have finished using it, place it back in the fridge.

Notes

How to cut feta
  • If using firm feta, cut it into cubes. We like 1.5 cm (½ inch) cubes, but they can be larger if you prefer.
  • If using soft feta, because it is so soft and crumbly, you are better off breaking it into smaller pieces as you add it to the jar.

Nutrition

Serving: 1gCalories: 218kcalCarbohydrates: 4gProtein: 4gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 22mgSodium: 387mgPotassium: 202mgFiber: 1gSugar: 1gVitamin A: 275IUVitamin C: 11mgCalcium: 138mgIron: 1mg
Keyword danish feta in oil, easy appetizer, feta in oil and herbs, feta in olive oil
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