- 250 g Greek feta
- 1 clove garlic, crushed
- 4 whole black peppercorns
- 4 sprigs thyme
- 4 sprigs oregano
- ¼ tsp dried oregano
- 2 bay leaves
- 1 small red chilli, split down one side \optional\
- 1 tbsp lemon juice
- 1 ¼ cup extra-virgin olive oil
Marinating time 1 week. You will need to begin this recipe 1 week ahead. Cut the feta into cubes.
In a 500 ml sterilized jar, place the peppercorns and garlic. Alternately, layer the feta and herbs, adding the garlic in the middle. Add the lemon juice and enough olive oil to completely cover the feta.
Place in the fridge for at least 1 week before serving. The olive oil will solidify in the fridge. Leave the jar at room temperature for at least 1 hour before serving. The marinated feta will keep, covered in the fridge, for 4 weeks after opening.
Feta cheese marinated in extra virgin olive oil, herbs and lemon is a super-easy appetizer that will make you look like a culinary rock star.
Both incredibly delicious and gorgeous to look at, this simple recipe transforms feta cheese into something really special.
Could be accompanied by Italian Prosseco or try a Greek white wine, such as Assyrtiko from Santorini, or any light, dry Mediterranean white.