- 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. - 1 min.
Drain the herbs...
- 1 min.
...and dry them.
- 1 min.
Prepare the feta
Dry 200 g
feta throroughly with
absorbant paper.
- 4 min.
Dice the feta to whatever size you prefer (I make them about the same size as a sugar cube).
- 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. - 1 min.
Bottle
Put half the herbs and peppercorns into the bottom of the jar. Pour a little olive oil on top. - 2 min.
Add the diced feta, then the rest of the herbs.
Top up with oil...
- 1 min.
...until the cheese is completely covered.
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.
Feta: You can get more informations, or check-out other recipes which use it, for example: Canapés of red mullet with poppy seeds, Mediterranean toast, Lumberjack turnovers, Vegetable rosette tart, Cretan Bread, ... [All]
Olive oil: You can get more informations, or check-out other recipes which use it, for example: Lumberjack turnovers, Penne with Mushrooms, Fried egg in bread, Turban of sole with langoustines, Cheese tart, ... [All]
Pepper: You can get more informations, or check-out other recipes which use it, for example: Herb olive oil, Preserved lemons, Salmon marinated like herring, ... [All]