Feta in olive oil with herbs


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.
110 K 4.1/5 (22 reviews)
Grade this recipe:
Keywords:
Last modified on: August 2nd 2015
For 200 g, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 15 min.
Cooking: 1 min.
All in all: 15 min.

Step by step recipe


Stage 1 - 1 min.
Feta in olive oil with herbs : Stage 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.

Stage 2 - 1 min.
Feta in olive oil with herbs : Stage 2
Drain the herbs...

Stage 3 - 1 min.
Feta in olive oil with herbs : Stage 3
...and dry them.

Stage 4 - 1 min.
Feta in olive oil with herbs : Stage 4

Prepare the feta


Dry 200 g feta throroughly with absorbant paper.

Stage 5 - 4 min.
Feta in olive oil with herbs : Stage 5
Dice the feta to whatever size you prefer (I make them about the same size as a sugar cube).

Stage 6 - 2 min.
Feta in olive oil with herbs : Stage 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.

Stage 7 - 1 min.
Feta in olive oil with herbs : Stage 7

Bottle


Put half the herbs and peppercorns into the bottom of the jar. Pour a little olive oil on top.

Stage 8 - 2 min.
Feta in olive oil with herbs : Stage 8
Add the diced feta, then the rest of the herbs.

Stage 9
Feta in olive oil with herbs : Stage 9
Top up with oil...

Stage 10 - 1 min.
Feta in olive oil with herbs : Stage 10
...until the cheese is completely covered.

Stage 11
Feta in olive oil with herbs : 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).
Keeping: Several months.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe30 RDI=10 %2 RDI=0 %240 RDI=40 %2,320 RDI=120 %9,720 RDI: 120 %
Per 100 g8 RDI=3 %060 RDI=9 %590 RDI=30 %2,480 RDI: 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: milk
How much will it cost?
  • For 200 g : 3.95 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Scallops with crunchy vegetables and wine sabayon
Scallops with crunchy vegetables and wine sabayon
This is a bed of vegetables cut small, lightly cooked to stay crunchy. The scallops are cut in half and fried, filled with a morsel of foie gras, and served coated with a savoury reduced white wine sabayon. It entails some work, but the result is impresive.
June 11th 2011320 K4 2 hours 60 min.
New tiramisu
New tiramisu
This new version of tiramisu is easier, and in my opinion much better. You will certainly appreciate, like me, the light creamy taste, this time presented in brandy goblets.
January 19th 2015410 K3.3 55 min.
When to add salt to cooking water?
When to add salt to cooking water?
Is it better to salt cooking water, for vegetables for example, at the beginning when it is cold or when it boils? I always heard that one should salt "after", when water is boiling, because if it is salted "before" it will take longer to boil. True or false? Let's try the experiment...
July 25th 2017150 K4 15 min.
Arizona cupcakes
Arizona cupcakes
Cupcakes are small sponge cakes. In their original American version, they are usually decorated with brightly coloured icing. Here's a version inspired by the famous saguaro cactus, so common in Arizona.
October 13th 2010217 K 14.6 1 hour 50 min.
Bolognaise lasagne
Bolognaise lasagne
Lasagne is an Italian pasta that comes in rectangular sheets. These are used to separate layers of filling, like a large savoury oven-baked millefeuille. A bolognaise lasagne combines bechamel sauce, minced meat and tomato sauce.
February 27th 2011255 K4.4 2 hours 3 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-09-21)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

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.
I am not a leaving thing
Note: We'll never share your e-mail address 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.

Back to top of page