Feta in Oil – The Newly Discovered Delicacy
I had never seen feta in oil. As I love feta, when I saw this recipe, super easy and simple by the way, I couldn’t resist. I found it in this great Italian blog: ColCavolo.
But I had to, as it needs 1 week of rest before being consumed. And you will be gratified for the wait.
Feta in oil is to be consumed as it is, with bread or crackers, and it matches wonderfully a rich green salad.
If you’re not used to feta, give it a try. This Greek cheese is a light and tasty one that can be used in so many recipes, cooked and raw. It is a mixture of goat and sheep milk that once known, is difficult to forget ;-).
I really love to eat it with a thin and quick cheese focaccia, and the spinach cake is a recipe I cook very often. During Summertime, me and my daughter eat so much the cucumber and feta salad – so very often :-).
How to prepare feta in oil:
- feta cheese
- extra virgin olive oil
- black pepper in grains
- pink pepper in grains
- other herbs you like
- Take an airtight vase and put it inside a capacious pan. Fill with water and turn on the gas. Let it boil for 5 minutes. Take it out of the water and let it cool and wet.
- Cut the feta cheese in cubes and put it inside the vase, alternating with oil and herbs.
- Finish it covering all feta with oil - no feta pieces should appear out of the oil.
- Keep in a dark place for 8 days before eating it.
- Buon appetito!