Feta cheese preserved in olive oil recipe
Nothing says summer quite like feta cheese – it’s ideal for topping salads and Mediterranean-inspired dishes. That being said, it doesn’t keep for long. Preserving food is one easy way to make your kitchen staples last longer – feta cheese included.
Here we’ve preserved feta cheese in olive oil with lemon and za’atar. Not only does it help to store your cheese, but it also adds a deliciously tangy infusion. Za’atar is a tasty blend of savoury herbs and spices such as thyme, oregano and marjoram. These herbs are then mixed with toasted sesame seeds and salt.
Za’atar adds a delicious kick of flavour to this recipe, but it can also be used to rub into meats and fish for extra seasoning. Make up your own delicious za’atar blend at home or order a ready-made mix online.
We recommend using extra virgin olive oil in your preserve. Extra virgin olive oil is the healthiest and highest-quality olive oil available. This is because the oil is extracted without the use of high heat or chemical solvents, which can tarnish its precious glow-giving nutrients. Examine the labels on bottles of extra virgin olive oil to get the best benefits. First, check the harvest date. The polyphenol content in the oil is highest when it’s just been pressed. It’s best in the first three to four months after harvest. The flavour of the oil is also indicative of its quality. You should be able to identify bright, clean aromas, a fruity character and a decisive pepperiness in the back of your throat.
More recipes from Liz’s larder
- 1 packet of barrel-aged feta
- 1 lemon, zest
- 1 tsp za'atar
- 300ml extra virgin olive oil
- Cut the feta into 2cm chunks and place into a clean jar, layering in with the zest and za’atar.
- Top up with the olive oil and leave to marinate.