Pickled Feta in Olive Oil
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g feta cheese
- 2 cloves garlic
- 3 small bay leaves
- 1 teaspoon peppercorns, black
- 1 teaspoon peppercorns, white
- 1 sprig rosemary
- 1 teaspoon, leveled thyme
- 1 teaspoon herbs Provence
- 350 ml olive oil
Print Recipe
Pin Recipe Instructions
- Rinse the glass with hot water if necessary.
- Cut the feta into cubes. Finely dice the garlic.
- Put the feta in the glass. Scatter the garlic and bay leaves in between. Add the peppercorns, rosemary, thyme, Provence herbs and the oil. The oil should be about 1 - 2 cm above the cheese. Seal the jar and store in the refrigerator. Let stand for at least 5 days so that the cheese can steep. Consume within 4-6 weeks.
- To give away, simply place a piece of fabric (jute or napkin also possible) over the lid and decorate / fix with a ribbon.
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