Marinated Feta Recipe

I just finished the last jar of aged marinated feta made with homemade feta cheese. Oh my. It was beyond good. The seasoned olive oil is perfect for dipping crusty bread.

Homemade marinated feta. A glass of red wine, a loaf of crusty bread, and friends to share it with: it doesn't get better than that!

It was so good that I was instantly sad that I had no more. Thankfully I found a few quarts of feta in my spare fridge leftover from the summer. I typically make feta in the summer when it’s too hot to easily make chevre.

Here is a simple recipe for making your own marinated feta. You can use store-bought or homemade feta. Do you have a favorite recipe? I’d love to hear about it!

Marinated Feta

1. Cut feta into 1 inch chunks, or smaller or larger per your preference.

2. Into a clean and sterile pint-sized jar (or jar appropriate to the amount of feta you have), place a clove of garlic, halved or crushed, a goodly pinch of peppercorns and a dash of red pepper flakes.

3. Place feta chunks into the jar, nestling a bay leaf and a sprig or two of fresh rosemary half way up. Fill to cover with olive oil. Cover and let stand for several days to encourage the flavors to meld. You can start eating after a few days, but it’s best after at least a month. I put it in the fridge to age if I can wait that long. The leftover oil is delicious in salads, over bread or vegetables.

Enjoy!

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8 Responses to Marinated Feta Recipe

  1. Bee Girl says:

    Oh my, indeed! This looks absolutely delicious!!!

  2. It is SO delicious!

  3. todd wilke says:

    2 different kinds of olives,capers,whole peppercorn and coriander,bay leaf,garlic,cayenne pepper,feta,fresh herbs from my garden..cover with olive oil ..see how long you can wait :))

  4. Reese says:

    Can you post your feta recipe? I’m still searching for one that is absolutely perfect. Your picture looks AWESOME!!!!

  5. Working on a feta post!

  6. Crystal says:

    When using homemade Feta for this, do you age the feta in a brine and then marinade it or put it in the marinade in the step before you would normally brine it?

  7. Pingback: How to Make Feta | Molecular Gastronomy Kit

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