Liquid Gold Marinated Feta with Oregano and Rosemary

This is the jar that lives in the fridge door. The feta softens and takes on the herbs, and the oil becomes a seasoned dressing in its own right. Spoon both onto bread, salads or roasted vegetables.

Fills a 500ml jar - 10 minutes plus 24 hours

Ingredients

• 200g block feta, cut into 2cm cubes
• 250ml APSOGO Extra Virgin Olive Oil, roughly
• 1 tbsp APSOGO Organic Greek Oregano
• 1 tsp APSOGO Organic Greek Rosemary
• 2 garlic cloves, sliced
• 1 tsp mixed peppercorns
• 1/2 tsp chilli flakes
• 2 strips lemon peel

Method

1. Pack half the feta into a clean clip-top jar. Add half the garlic, peppercorns, chilli, lemon peel and herbs.
2. Add the rest of the feta and the remaining aromatics.
3. Pour in olive oil until the cheese is completely covered. Seal and turn the jar gently to distribute.
4. Refrigerate at least 24 hours. Take it out 20 minutes before serving so the oil loosens.

Tip

Keeps 2 weeks in the fridge as long as the feta stays under the oil. Use the herb oil for salad dressing.

All the APSOGO ingredients in this recipe are available at apsogo.com.