Ingredients:
Feta cheese – 250 g
Evolia sunflower oil – 160 ml
Fresh rosemary – 3 sprigs
Fresh sage – 3 sprigs
Red hot pepper (flakes) – to your taste
Salt – ¼ tsp
Whole black pepper – 4–5 pcs
Lemon – 1 pc (only lemon zest)
Step 1
Remove the feta cheese from the package, drain and pat dry with kitchen napkins. Season with salt and sprinkle with red pepper flakes.
Remove the feta cheese from the package, drain and pat dry with kitchen napkins. Season with salt and sprinkle with red pepper flakes.
Step 2
Rinse the fresh rosemary and sage, dry and remove the sprigs. Wash the lemon thoroughly with water and baking soda. Dry and zest using the fine side of the grater.
Rinse the fresh rosemary and sage, dry and remove the sprigs. Wash the lemon thoroughly with water and baking soda. Dry and zest using the fine side of the grater.
Step 3
Take a wide neck glass jar. Place peppercorns on the bottom. Dice the feta cheese into 1.5 cm cubes (approx.) and place the cheese cubes in the jar in a single layer. Place a few rosemary and sage leaves on top of the cheese, add some lemon zest.
Take a wide neck glass jar. Place peppercorns on the bottom. Dice the feta cheese into 1.5 cm cubes (approx.) and place the cheese cubes in the jar in a single layer. Place a few rosemary and sage leaves on top of the cheese, add some lemon zest.
Step 4
Put a second layer of cheese. Repeat until the jar is full, alternating herbs and lemon zest with layers of cheese. Cover the last layer of cheese with the herbs and zest, sprinkle with a pinch of red pepper (if you like it spicy).
Put a second layer of cheese. Repeat until the jar is full, alternating herbs and lemon zest with layers of cheese. Cover the last layer of cheese with the herbs and zest, sprinkle with a pinch of red pepper (if you like it spicy).
Step 5
Pour the oil on the feta cheese and herbs so that the cheese is completely covered with the oil. Cover the jar with a lid and put in the fridge. Allow the cheese to marinate in the herbs and oil for 2–3 hours. After that, it is ready for serving. Store the marinated cheese in the fridge 5 days maximum.
Pour the oil on the feta cheese and herbs so that the cheese is completely covered with the oil. Cover the jar with a lid and put in the fridge. Allow the cheese to marinate in the herbs and oil for 2–3 hours. After that, it is ready for serving. Store the marinated cheese in the fridge 5 days maximum.