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.
103 K 4.1/5 (22 reviews)
15 min.
Easy
200 g
6 IngredientsLast modified on: August 2nd 2015
2 
1 sprig 
2 sprigs 
200 g 
10 
200 ml 
Times for this recipe
Preparation: 15 min.
Cooking: 1 min.
All in all: 15 min.
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).
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 recipe | 30 RDI=10 % | 2 RDI=0 % | 240 RDI=30 % | 2,320 RDI=90 % | 9,720 RDI: 90 % |
| Per 100 g | 8 RDI=2 % | 0 | 60 RDI=7 % | 590 RDI=20 % | 2,480 RDI: 20 % |
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)
Feta
Like these other recipes: Thin summer tart "à la grecque", Mediterranean toast, Greek style sandwiches, Spinach brik parcels, Canapés of red mullet with poppy seeds, ... See them all 25
Olive oil
Like these other recipes: Small green vegetables in Mornay sauce, Two-olive ciabatta, Mushroom and artichoke omelette, Polenta parmentier, Potimarron and leek soup, ... See them all 521
Peppercorns
Like these other recipes: Red mixed pickle, Preserved lemons, Herb olive oil, Salmon marinated like herring, Home-made chilli oil, ... See them all 5
Bayleaf
Like these other recipes: Tenderloin steaks marinated in red wine with rosemary, Mexican-style pork medallions , Creamy cauliflower with smoked salmon, Cornouaillaise salad, Two-stage beef chuck , ... See them all 64
Other recipes you may also like
Caramelised apple pie
Apple pie made with caramelised apples.September 11th 2018261 K4.3 1 hour 55 min.
Herb salad
Herb salad is a small salad made with leaves of all kinds of aromatic herbs, it's highly flavoured, and should be considered almost as a condiment. It really is a salad, the leaves are not chopped.October 13th 2010231 K4.6 25 min.
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.June 21th 2017467 K4.2 2 hours 15 min.
Foie gras cured in salt
This a quite different preparation from the terrine of foie gras, this time it does not go in the oven, the liver is salted for 48 hours and it "cooks" (or cures) in this way.December 23th 2017567 K5 2 days 16 hours 30 min.
You should not leave egg yolks in contact with sugar
You should not leave egg yolks in contact with sugar for too long without beating them, because this contact "cooks" egg yolks and you will get small lumps of hard egg in your mixture.February 21th 2011128 K5
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-06-08)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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 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.