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.
95K 4.1/5 based on 22 reviews
Last modified on: August 2nd 2015
Keywords for this recipe:For 200 g, you will need:
2 
1 sprig 
2 sprigs 
1 cup 
10 
1 cup Change measures:
Times for this recipe
Preparation: 13 min.
Cooking: 1 min.
All in all: 14 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 10 % | 2 0 % | 240 40 % | 2,320 120 % | 9,720 120 % |
| Per 100 g | 8 3 % | 0 | 60 9 % | 590 30 % | 2,480 30 % |
How much will it cost?
- For 200 g : 3.91 €
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)
Olive oil
Like these other recipes: Pan-fried fish fillets, braised cabbage with Noilly Prat, Coq au vin, Stuffed baguette , Endive and beer soup, Cabbage julienne with ham, ... See them all 505
Feta
Like these other recipes: Vegetable rosette tart, Kalamata Salad, Cretan Bread, Rice à la grecque, Moussaka, ... See them all 25
Peppercorns
Like these other recipes: Red mixed pickle, Preserved lemons, Herb olive oil, Home-made chilli oil, Salmon marinated like herring, ... See them all 5
Thyme
Like these other recipes: Vietnamese prawns, Green beans with tomato cream sauce, "Au vert" beef, Potimarron braised in meat jus, Triple-Cheese Pumpkin Gratin, ... See them all 61
Other recipes you may also like
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 2011119K5
Brioche slices with almond cream
A brioche slice, soaked in rum syrup and covered with almond cream, then browned in the oven. It's a dessert, and also a pastry which goes very well with tea or coffee at the end of the afternoon, especially when it's cold outside.June 13th 2013207K4.1 54 min.
Tomato ladybirds
Tomatoes filled with a tuna mayonnaise and rice mixture, in a fun ladybird shape that kids will love, served with a puree of fresh garden peas. A good way to encourage them to eat vegetables.February 21th 2011270K 14 1 hour 47 min.
Cabbage julienne with ham
A quick recipe: cabbage julienne cooked English style, pan-fried ribbons of ham, a knob of butter and some parsley, and it's ready.December 31th 2013221K 34.1 27 min.
Paella
Paella is a traditional Spanish dish made with round rice, associated mainly with the Valencia region. The name comes from the large two-handled pan in which it is traditionally prepared. This is an adapted version with a mix of meat, vegetables and shellfish.February 21th 2011337K4.1 2 hours 58 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-09-22)
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.