Marinated Feta In Oil
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.
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 ServeRemove 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.