Marinated Feta is one of my favourite ways to eat cheese and although I am dairy intolerant, I still make an allowance for feta with my bacon and eggs occasionally.
The only issue I have with commercial marinated feta is that it is almost always vegetable or canola oil used, which is definitely not something I can make an allowance for in my diet due to inflammation. This recipe uses olive oil, and while it will solidify in the fridge you can simply pop it on the bench to warm before serving. Feel free to experiment with marinating flavours, but keep in mind that raw garlic and keeping cooked garlic in oil carries a botulism risk. Love Nik xx
skinnymixer's Marinated Feta
Prep time
Cook time
Total time
Author: skinnymixer's
Recipe type: Cheese
Ingredients
- 300 g | 10.6 oz feta of choice, cubed, pat dry with kitchen paper (I used Bulgarian)
- 200 g | 7 oz light flavoured olive oil
- 2 garlic cloves, peeled
- 3 sprigs of fresh rosemary
- 5 sprigs of fresh oregano
- 2 sprigs of fresh thyme
- ½ tsp peppercorns
- 1 medium sized jar, or 3 small jars - sterilised (see notes)
Instructions
- Add olive oil, garlic, fresh herbs and peppercorns to mixer bowl. Cook for 20 min/95°C or 205°F/speed 1/MC on.
- Allow the oil to cool completely and discard the garlic.
- Put feta into sterilised jar and top with cooled oil. Allow it to marinate in the fridge for at least 24 hours before eating. Store in the fridge and use within the week.
Notes
To sterilise jar: add 500 g or 17.6 oz water to mixer bowl. Heat for 10 min/steaming temperature/speed 2/MC on. Arrange jar(s) and lid(s) upside down in deep steaming tray. Put in place and steam for 5 min/steaming temperature/speed 2. Allow to cool completely before using.
Bellini Users
Use your Blunt Blade for this recipe.
Bellini Users
Use your Blunt Blade for this recipe.
Why do we need to sterilise the jar if it only lasts a week?
Am I able to reuse the oil/herb mixture to keep making more by adding more feta?
Feta recipe please 🙂
Hey Nikalene, do you have a recipe for the actual cheese?
YAY… I love my marinated Feta.. But doing LCHF the store bought is always made with non compliamt oils. Thanks Nik… Love you X
I make homemade feta and use half vegetable oil and half grape seed oil when doing my “Persian” style marinade feta” no solidification then. No issue with quality though if it solidifies you just need to let come to room temp
Another Good recipe Nik!
Is that all that makes it “Persian”.
I love Persian feta, more than the normal
Is there a certain feta that you buy to marinate it in?
Thanks so much
Tania
Nik mentions that at beginning of recipe…pop it out on the bench to warm prior to use🙂
Can you then put it back in the fridge? Ie over and over again?
Love love love marinated feta this will get made often in my house! Can’t wait to experiment with different flavours
Thank you for sharing this recipe, but I’m curious, How can we stop the oil from solidifying in the fridge ?