Marinated feta cheese

feta cheese, canola oil, oregano

Mild feta cheese (stronger cheese may
be used)
Jars with lids
Olive, canola or soybean oil
Your choice of herbs (use aromatic
herbs for best flavor)


Cut or break the cheese into smaller pieces, about 1 to 1-1/2 inches. Use a clean jar that has a tight-fitting lid. Layer the herbs first, then the cheese. Repeat until the jar is full. Leave abut 1/2 inch of space at the top. Pour oil over the cheese and herbs, filling the jar until the mixture is completely covered with oil.

Place the marinated feta on a cupboard or shelf. Refrigeration is not necessary as long as the cheese is completely covered with oil. Air won't be able to get in, and the cheese won't mold. Enjoy it straight out of the jar or crumble into your favorite salad. The cheese gets better with age.

Some herbs to consider are rosemary, thyme, bay leaves, marjoram, sun-dried tomatoes, garlic cloves, dried hot peppers, peppercorns, basil, oregano or onions. My personal favorite combination is rosemary, basil and garlic.