Marinated Feta with Herbs and Chili

Firm yet melting cheese cubes soaking in fragrant golden oil. The chili provides a subtle heat that balances the sharp acidity of the lemon.

• Prep: 15 min
• Cook: 0 min
• Difficulty: Easy
• Calories: 883
• Protein: 16 g
• Carbs: 9 g
• Fat: 87 g

Ingredients

• 250 ml Extra virgin olive oil ( for immersion )
• 2 pc Garlic ( sliced )
• 1 tbsp Thyme ( dried )
• 1 tbsp Oregano ( dried )
• 1 pc Hot chili pepper ( sliced into rings )
• 1 pc Citrus limon (L.) Burm. f. ( zested )
• 1 tsp Black peppercorns ( whole )
• 400 g Feta cheese

Instructions

1. Cutting the cheese

   Cut the feta into regular 2 cm cubes. The cheese must remain firm; do not crush it.

2. Aromatic preparation

   Thinly slice the garlic. Zest the lemon without the white pith to avoid bitterness. Slice the chili into rings.

3. Jar assembly

   Place the cheese cubes in a clean jar, alternating with garlic, chili, thyme, oregano, and peppercorns.

4. Immersion and marination

   Pour the olive oil until the cheese is completely covered. Seal tightly. Let it rest in the fridge for at least 24 hours.

Chef's tips

• The oil must completely cover the cheese to prevent oxidation.
• Don't throw away the oil after eating: it's perfect for seasoning tomato salads or deglazing a pan.

Storage

Keep for 2 weeks in the refrigerator. Take the jar out 15 minutes before serving so the oil becomes fluid again.