By Michael Landis
This Marinated Feta with Piro High Antioxidant Extra Virgin Olive Oil not only is delicious on salads, chicken & fish, it’s also great spread on French bread as an appetizer.
I make up 4 to 6, 4 oz servings, perfect for a single salad or entrée. This is an easy recipe and doesn’t take long to prepare and make. You can adjust the recipe to your favorite herbs, even add garlic or peppercorns. This recipe is based on the quality of the ingredients, so picking a high quality Olive Oil and Feta is important. As for the Feta, pick an authentic Greek Feta or at least a Sheep’s milk version, they are richer and fuller in flavors.
"I choose Piro High Antioxidant Extra Virgin Olive Oil as it’s a rich and slightly fruity Olive Oil."
- Michael Landis
Ingredients (Makes 4 – 4 oz jars)
1 cup / 8 oz Piro High Antioxidant Extra Virgin Olive Oil
8 oz Greek or Sheep’s Milk Feta
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
¼ teaspoon black peppercorns - Optional
1 garlic clove, coarsely chopped – Optional
Directions
Combine Olive oil and herbs in a small / medium bowl.
Cut the feta block into 16 (1/2-inch) cubes.
Gently stir cheese into oil mixture.
Spoon 4 cubes of feta and about ¼ cup of the Olive Oil mix into 4 oz Jars.
Seal and refrigerate overnight.
Serve on French bread, baked on chicken or fish for a Mediterranean style dish.
Michael Landis has over 25 years of experience in teaching wine, beer, cheese and food pairings around the United States and abroad. He is an American Cheese Society Certified Cheese Professional and Certified Cheese Sensory Evaluator.
Follow Michael on his YouTube Channel @MichaelLandisCheese
