Marinated Feta

I hate to waste food but there are some ingredients that I buy, use a portion of and then always realise a week later that they have gone a bit funky in the fridge and that I should have used them up quicker.

Blocks of feta are definitely one of these things. Sometimes I’ll buy the Persian soft feta that comes marinading in a little tub of olive oil and other goodies. I’ve noticed that when I buy this type of feta it lasts for ages in the fridge. I don’t always buy it though because it is softer and sometimes I’m specifically looking for that lovely hard texture that you find in a block of feta.

I had a fair bit of leftover feta from when I made Pea and Feta Fritters the other week so I thought I’d have a go at marinating some myself to extend the shelf life of it.

It’s worked great! Now I have my own little jars of marinated feta in the fridge and when I need a little bit of feta I just take it out of the olive oil and use it like I normally would.

cutfeta

Dab the feta with some paper towel just to absorb any excess moisture.

 

oregano

I made two different flavours which I have been using in slightly different ways. The chilli and oregano version is lovely in a simple salad.

 

bay

The peppercorn and bay leaf version is delicious in my Green Couscous Salad.

 

fillings

I just used other things that I had in the pantry or fresh leftovers from something else. The flavour combinations are endless. Some lemon rind and dried chilli flakes would also be great additions and the Persian feta that I buy has thyme leaves in it which is lovely too.

 

marinated feta

Olive oil can set hard in the fridge, so when you want to use some, just remove the jar from the fridge about 20 minutes before and let it warm up and melt a bit.

 

Marinated Feta

 

Ingredients – Makes 2 small jars of marinated feta

For the Chilli and Oregano Version

  • 75g of feta cheese
  • 1 peeled and lightly smashed garlic clove
  • half of a green chilli, sliced
  • ½ tsp dried oregano
  • extra virgin olive oil to cover

 

For the Peppercorn and Bay Leaf Version

  • 75g of feta cheese
  • 1 peeled and lightly smashed garlic clove
  • ½ tsp black peppercorns
  • 1 dried bay leaf crumbled
  • extra virgin olive oil to cover

 

Directions

  1. Roughly chop the feta into cubes and lightly dab any wetness from the surface using a paper towel.
  2. Place half of the feta quantity into a small jar or container with a very airtight lid.
  3. Place the fillings in the middle and then the rest of the feta on top.
  4. Fill the container with olive oil so that all of the feta and fillings are covered.
  5. Seal the container and refrigerate. Remove from the fridge about 20 minutes before you want to use if the olive oil has set.
  6. The marinated feta will keep well in the fridge for at least 2 weeks, probably longer.

 

feta marinade

 

RSS

Like The Wooden Spoons on Facebook

Subscribe by Mail

Follow on bloglovin

 

Hi! I’m Taryn. The Wooden Spoons is a food blog and collection of wooden spoons, recipes and stories. I’m a Canberra fan-girl with a passion for all things food. I love South East Asian food, fusion food done well and slow cooked anything. I don’t get quinoa, have a mild phobia of milk touching my skin and custard from a package freaks me out. Thanks for joining me on my cooking and food adventures.

Leave a Comment

*

captcha *