Marinated Feta

By Whisper of Yum
  • Total Time:
    25 minutes
  • Servings:
    16 ounce jar

Ingredients

  • ¾ cup good quality olive oil, + 2 teaspoons-I use Brightland’s Alive
  • 8 ounces feta, preferably sheep or sheep + goat milk
  • 1 sprig of rosemary
  • 2 cloves of garlic, aim for larger cloves
  • 1 lemon - ½ juiced + 3 slices, thinly sliced
  • ¼ teaspoon chili flakes
  • 2½ teaspoons black peppercorn, lightly crushed
  • ¼ teaspoon Kosher salt, I use Diamond brand
  • 2 bay leaves

Tools

  • 16-ounce sterile jar
  • basting brush

Instructions

  1. Preheat oven to 400°F.
  2. Add lemon slices and garlic cloves to a half baking sheet. Pour 2 teaspoons of olive oil and roast for 8-10 minutes or until edges are lightly browned. Remove from oven, set aside.
  3. Cut feta into 1-inch pieces and add to a 16 ounce sterile jar.
  4. Add feta, rosemary, chili flakes, garlic, lemon slices, lemon juice, lightly crushed peppercorns, bay leaves, then pour in olive oil. Cover and chill for 24 hours.
  5. Remove from fridge 1 hour before serving to allow oil return to liquid form.
  6. Enjoy with crostini, beans, eggs, salad, pasta, fish, roasted vegs.