Marinating your homemade Feta (or even store-bought feta) rewards the maker in several ways. Firstly; within 24 hours of having marinated your feta, be prepared to be rewarded with salty chunks of cheesy goodness infused in a heavenly immersion of fruity, grassy olive oil, scented with herbs/flavours of your choosing. Secondly by marinating the Feta in oil, the shelf life is extended well beyond the original shelf life, and thus is great when you have made more Feta than you can cope with in the short term. To be safe, I suggest eating it within one month of marinating, however I’ll admit I’ve eaten marinated feta that has been in my fridge for months and months, and I’m doing okay.
One thing to be aware of, is that olive oil does go solid/cloudy in the fridge and therefore needs to be brought to room temperature before serving. If this bothers you, you can do an olive oil/light vegetable oil blend of approx. 30%, and 70% olive oil and vegetable oil respectively.
- Feta, cut into cubes (any size).
- Desired herbs and spices (peppercorns, thyme, rosemary, bay leaves, chilli flakes, lemon rind et cetera).
- Olive oil.
- Sterilise one or several glass jars by boiling for 5 minutes. Allow to dry before using.
- Layer cubed feta, and selected herbs and spices in the sterilised glass jar/s until almost full, allowing for 1-2cm at the top.
- Add the oil to the top of the jar ensuring everything is completely immersed. This is really important as anything above the oil can go mouldy. Store in the fridge.
- Leftover oil is ideal for tossing through pasta, using to roast vegetables in, salad dressing or dipping your crusty bread in.