Feta (Marinated) Recipe - Food.com (2024)

20

photo by French Tart

1. 

   Hi! Just wanted to ask if you’re using fresh bay leaf or dried ones?

   Maria N D.

2. 

   I made this Friday, in a clean sealed jar & has been in the fridge since then (Today is Tuesday). I wanted some for lunch and the oil has gone very cloudy and the oil looks like it is congealing on the feta. It tastes ok but doesn't look very appetizing! I am using my own olive oil from my trees in the garden. Any clues as to why?

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   Jacquie W.

Reviews

1. 

   I was SO busy adding bay leaves (for the Herb of the month in the French forum, yes, it is BAY!) to this recipe that I forgot the thyme!! LOL! I did not miss it when I ate this, but the excess feta cheese that I put in the fridge DID have a sprig of thyme added! Phew!! Absolutely delicious and devoured with olives and a slice of fresh toast for supper last night! I used ALL of the ingredients and I cannot wait to have the rest today or tomorrow! Merci Andi, made for BAY, as you will all know by now, the herb of the month in the French forum! FT:-)

   French Tart

2. 

   Yum! I've just tried it after three days of marinating and already the flavors have blended beautifully. The olive oil plays a big part in the flavor so I think it's worth using a really good quality one.

   Peter J

3. 

   Absolutely lovely! Simple to make, as well - this would be a perfect gift for a foodie. I can't wait until this has marinated long enough for us to try it on toast with ripe tomatoes. The only change I made was to use an organic extra virgin olive oil with herbs. Thanks so much for the recipe, Andi! And thanks breezermom for putting it in your Best of 2010 recipe book so I could tag it!

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   Katzen

4. 

   Very nice! I don't currently have a food processor (it broke recently) or a mortar & pestle so I put the dry spices in my spice grinder and just chopped the garlic & capers with a knife. I found that once this was in the fridge, the oil turned completely solid - don't know if it's the nature of oil or just my fridge temp (it is an old fridge and runs very cold). When I wanted to try some (after waiting impatiently for the full two weeks!) I had to scoop some out into a dish and microwave briefly to re-liquefy the oil, which also warmed & softened up the cheese a bit - but that was kinda nice, actually! :) I mixed in a few halved grape tomatoes and ate with slices of whole wheat baguette (toasted). Thanks for sharing this recipe Andi!

   flower7

5. 

   Wonderful, just wonderful Andi. I actually let it sit for one week, what restraint. Sooo good. I smashed everything with my motar & pestle. My mixture resembled a thick, tasty paste. The flavor is out of this world, just perfect with light toast and sweet grape tomatoes, this made a wonderful lunch today. I plan on having the rest tomorrow in a lovely green salad with sweet onions and cherry tomatoes. Kudos on a great recipe that i plan on sharing with my friends. :)

   Baby Kato

see 15 more reviews

Tweaks

1. 

   Okay, so I've been keeping this like a secret in a fridge in a storeroom!! This is great, Andi. The same type of thing, but not as flavourful, is sold in shops at a high price. I was generous with your flavour additives ... !! I didn't measure, just eyeballed!! Although I used maybe more of your spices and flavours, unfortunately I did not have bay leaves and used some thinly sliced lemon zest instead. It might show up on the photographs and some might wonder what it is! Thank you for a great, simple, delicious recipe!

   Zurie

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