- Total: 13 hr(includes cooling and marinating time)
- Active: 5 min
- Yield:2 servings
Garlic, Lemon and Herb:
Sundried Tomato and Artichoke:
- For each of the above combinations, place all ingredients except for the feta in a small saucepan and gently heat over medium low just until tiny bubbles begin to form, 4 to 6 minutes. Remove from the heat and allow to cool completely, about 1 hour.
- Once the infused olive oil is cool, transfer half of the aromatics from the saucepan to a 16-ounce Mason jar followed by half of the feta. Repeat layering and then carefully pour the infused olive oil into the jar. Gently press the feta down if needed to ensure it is fully submerged and seal the jar with its lid (see Cook’s Note). Place the jar in the refrigerator and allow the feta to marinate for at least 12 hours and up to 5 days.
- Remove the jar from refrigerator at least 30 minutes before serving to allow the solidified olive oil to liquify.
Use a vegetable peeler to create wide, long strips of lemon zest. Save extra infused oil (or leftover oil once the feta is finished) to drizzle over sliced tomatoes and cucumbers, add to couscous, orzo or pasta, or use in a vinaigrette for salad.
Source: Read Full Article