Feta Cheese, marinated with garlic, chilli and fresh herbs, takes minutes to prepare and keeps for up to a month. It is fantastic as a nibble with drinks or spread on bread for a light lunch. It is also great for a picnic as it is easily transportable.
- 150 g feta cheese
- 3 bay leaves (fresh or dried)
- 3 sprigs of fresh rosemary
- Fresh thyme (to provide 2 tablespoons of leaves)
- 2 cloves of garlic
- 1 teaspoon dried chilli flakes (optional)
- 300 ml good quality olive oil
- Sterilise a 500 ml capacity jar by washing it in soapy water and then putting it in an oven at 120 C for 15 minutes.
- Chop the feta into cubes of approximately 1 cm square and place them in the jar.
- Tuck the rosemary sprigs and the bay leaves around the cheese. Strip the leaves off the thyme stems and add them to the jar.
- Peel and slice the garlic cloves and add them to the jar.
- If using, scatter the chilli flakes over the top of the cheese.
- Fill the jar with the olive oil making sure that all the cheese is covered.
- Put the lid on the jar and leave in the fridge for at least 24 hours, ideally several days, for the cheese to absorb the flavours of the garlic and herbs.
- The marinated cheese will last for up to a month.
- When you wish to eat the cheese, remove the jar from the fridge and allow to come to room temperature. This will mean the oil is liquid and the flavours are fully developed.
- Marinated feta is great on its own as a nibble with drinks. It can also be spread on bread as a light lunch. It is a good option for picnics as it can be easily transported in its jar.
- Use this recipe as a basis and experiment with flavours that you like. If you don’t like chilli, leave it out. If you love garlic, put more in. You can alter the quantity and type of herbs used.
Keywords: feta, feta cheese, marinated, herbs, garlic