I find that a 450g tub of fetta fits in a 500ml jar. See my serving suggestions at the end!
- Tub of Sheep Fetta (or Goat, or cow if you can tolerate it). Whatever size you like. The quantity of the rest of the ingredients will vary depending on how much fetta you have
- Extra Virgin Olive Oil
- Halved garlic cloves, peeled (about 4 cloves per 500ml bottle)
- herbs of choice (basil, parsley, oregano are nice options)
- Sterilised Jar/s
- Cut fetta into cubes about 2x2cm.
- Place the cubes into a sterilised jar, layering with the halved garlic cloves and herbs as you go. Fill to just below the top of the jar.
- Pour olive oil into the jar slowly, filling in all the spaces. Tap base of jar on the bench top a few times to make sure the oil has gotten into every crack. Fill the jar as close to the top as possible.
- Close jar tightly with lid. Store in the fridge.
- Preferably let the jar sit unopened for at least a couple of weeks before using the fetta, to let all the flavours infuse.
- Once fetta is finished, keep the remaining oil in the fridge and use as salad dressing. Yum!
- crumbled over a salad,
- as an alternative to other cheese on top of pizza (it bakes nicely),
- as a spread on a salad sandwich
- on toast with some cracked pepper,
- with smoked salmon on a cracker or on toast, with some chives and cracked pepper sprinkled on top,
- on crackers or on toast with tomato and basil,
- as part of a cheese platter