Feta in olive oil with herbs
This recipe tells you how to preserve cubes of feta with herbs. It will keep for a long time and improves with keeping.
Using this feta in a salad, such as Greek salad, adds an amazing flavour.
Using this feta in a salad, such as Greek salad, adds an amazing flavour.
29,6434.2/5 for 18 ratings
Last modified on: August 2nd 2015
For 200 g, you will need:
- 1
2 bayleaves - 2
1 sprig rosemary - 3
2 sprigs thyme - 4
200 g feta - 5
10 peppercorns - 6
200 ml olive oil - Total weight: 392 grams
Change for:
Measures:
How long does it take?
Time required
| Preparation | Cooking | Start to finish |
|---|---|---|
| 13 min. | 1 min. | 14 min. |
Keeping:
Several months.Step by step recipe
Stage 1 - 1 min.
Blanch the herbs
Bring a saucepan of water to the boil. Plunge in all the herbs for 15 seconds.Keep the water on the boil.
Stage 2 - 1 min.
Drain the herbs...
Stage 3 - 1 min.
...and dry them.
Stage 4 - 1 min.
Stage 5 - 4 min.
Dice the feta to whatever size you prefer (I make them about the same size as a sugar cube).
Stage 6 - 2 min.
Sterilize the jar
Pour a glassful of boiling water into the jar. Screw on the lid, wrap in a cloth for safety, and shake well to sterilize.
Throw the water away and dry the jar throughly.
Stage 7 - 1 min.
Bottle
Put half the herbs and peppercorns into the bottom of the jar. Pour a little olive oil on top.
Stage 8 - 2 min.
Add the diced feta, then the rest of the herbs.
Stage 9
Top up with oil...
Stage 10 - 1 min.
...until the cheese is completely covered.
Stage 11
Put the lid on the jar and leave at room temperature for at least three weeks before starting to use the feta in your recipes.
Remarks
You can adapt this recipe to suit your own taste and the herbs you have, even the cheese (goat's cheese works well, too).
Nutritional information
How much will it cost?
- For 200 g : 3.91 €
Source
Home made.More recipes?
This recipe uses (among others) | Feta: You can get more informations, or check-out other recipes which use it, for example: Cretan Bread, Courgette tart with mint, Cretan salad, Tzatziki, Moussaka, ... All |
| Olive oil: You can get more informations, or check-out other recipes which use it, for example: Fougasse with bacon and Comté, Tagliatelle and courgette spaghetti, carbonara style, Cauliflower "moelleux" in ramekins, Tomato meat balls, New York style pasta, ... All |
| Peppercorns: You can get more informations, or check-out other recipes which use it, for example: Herb olive oil, Salmon marinated like herring, Preserved lemons, ... All |
| Thyme: You can get more informations, or check-out other recipes which use it, for example: Spaghetti Bolognese, Stuffed tomatoes and courgettes, Pâté de campagne, Fish in white wine, Ratatouille confite, ... All |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-06-30)
Note: We'll never share your email with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.