Marinated feta

A good thing made even better!

This deliciously-enhanced cheese is terrific served on pita chips or cucumber rounds, as a garnish for soups, tucked in a sandwich or scattered on a salad. I like dried herbs here as they give the cheese a lot of flavour but you can use fresh herbs instead (or in addition) if you prefer. Use the herby olive oil left over after you’ve enjoyed all the feta in salad dressing, marinade, focaccia or pizza dough, or to cook fish or chicken. A jar of marinated feta plus a box of fancy crackers makes for a terrific host or hostess gift as well. If you enjoy this recipe, I encourage you to check out my scrumptious marinated goat cheese recipe as well.

Ingredients

• 8 ounce (225 g) block feta in brine
• 3/4 cup (175 mL) extra virgin olive oil, plus more if needed
• 3 cloves garlic, peeled and halved
• 1 tablespoon dried herb seasoning *
• Grated zest of 1 lemon
• Fresh chive blossoms (optional)

*I use an Italian-style combination of 1/2 teaspoon each of oregano, basil, thyme, chopped dried rosemary, hot red pepper flakes. Choose whatever spice blend you enjoy most!

Method

• Parcook the garlic by placing it in a heatproof bowl with 3/4 cup (175 mL) olive oil. Heat gently in the microwave till oil is hot. Set aside to cool to room temperature.
• Drain the feta well and slice into 3/4 inch (2 cm) cubes. Place one layer of the cubed feta in the bottom of a wide-mouth mason jar (you can use one 2 cup / 500 mL jar or two smaller jars). Scatter several of the cooked garlic pieces over top along with some of the combined seasonings. Top with some of the grated lemon zest then add just enough of the remaining garlic-infused oil to just cover the feta. Tuck a chive blossom (if using) down the side of the jar.
• Repeat layers, using regular good-quality olive oil if you need a little more once you’ve used all the garlic-infused oil.
• Cover the jar with a lid. Let sit at room temperature for 1 hour then refrigerate for at least 24 hours before serving. Marinated feta will keep for up to three weeks in the fridge, provided the cheese is always covered with oil.  
• Bring to room temperature before serving.

Makes 8 oz (225 g) marinated feta; recipe can easily be multiplied.