“So easy! This feta is so very nice to serve as finger food or with crackers. You can also add sun-dried tomatoes in oil to this which also is really nice, just add the tomatoes to the top of the jar, still making sure the jar is completely covered with oil. It is best kept for at least a week, but can be used after 48 hours. I used 1 clove of garlic, but if you love garlic you could use 2.”
READY IN:
48hrs 15mins
SERVES:
1
YIELD:
1 500 ml jar
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut the feta into 2-3 cm cubes.
  2. Use a 500 ml sterilised jar. (see note).
  3. Pat dry the feta on a paper towel, (do not use a tea towel).
  4. Layer the feta, herbs, bay leaves, peppercorns garlic and chilli into the jar. Note ~ Place the garlic and chilli in the centre of the jar ( between the layers) . Add the lemon juice and enough olive oil to completely cover the feta.
  5. Place jar in the fridge for at least 2 days but preferably 1 week before serving.
  6. The olive oil will solidify in the fridge so leave the jar at room temperature for at least 1 hour before serving.
  7. Note ~ This marinated feta will store in the fridge for up to 1 month if kept totally covered with oil.
  8. To sterilise jars, wash the jars and lids in warm soapy water and rinse the jars really well. Place the jars in large saucepan and cover with water. Bring to the boil and boil for 10 minutes. Transfer the jars to a baking tray lined with baking paper and place in preheated oven at around 100deg;C until dry. Carefully use the jars straight from the oven.

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