Feta in olive oil with herbs

A recipe from cooking-ez.com

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: 395 grams

Times:

Preparation	Cooking	Start to finish
15 min.	1 min.	15 min.

Step by step recipe

1	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.
2	Drain the herbs...
3	...and dry them.
4	Prepare the feta Dry 200 g feta throroughly with absorbant paper.
5	Dice the feta to whatever size you prefer (I make them about the same size as a sugar cube).
6	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.
7	Bottle Put half the herbs and peppercorns into the bottom of the jar. Pour a little olive oil on top.
8	Add the diced feta, then the rest of the herbs.
9	Top up with oil...
10	...until the cheese is completely covered.
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).

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