Marinated feta with olives
Give a jar of Mediterranean flavour and freshness to add to summer salads.
Ingredients
1kg quality feta
1 cup small black olives, eg, Ligurian
6 sprigs thyme
6 sprigs rosemary
6 bay leaves
3 garlic cloves (optional)
3 small red chillies
1 litre extra virgin olive oil
Method
Rinse the cheese well and pat dry. Cut into 2.5cm slabs and again into 2.5cm cubes. Clean and sterilise three 500ml jars with airtight lids. Finely slice the chillies.
Divide the cheese and the olives between the jars, tucking in herbs, bay leaves and garlic cloves and chillies down the side as you go, so that they are clearly visible. Add enough olive oil to cover the cheese and gently turn each jar so that any air holes are filled. Cover tightly and securely and keep refrigerated.
Should last for two months in refrigerator.
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Jill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.
