Feta cheese dates back thousands of years and, to this day, is still made by monks and shepherds in the Greek mountains. According to Greek mythology, the gods sent Aristaios, son of Apollo, to teach Greeks the art of cheese making.
- 250 g Greek feta
- 1 clove garlic, crushed
- 4 whole black peppercorns
- 4 sprigs thyme
- 4 sprigs oregano
- ¼ tsp dried oregano
- 2 bay leaves, crushed
- 1 small red chilli, split down one side
- 1 tbsp lemon juice
- 1 ¼ cup extra-virgin olive oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time 1 week
You will need to begin this recipe 1 week ahead.
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Cut the feta into 3 cm cubes.
In a 500 ml sterilised jar, place the peppercorns and garlic. Alternately, layer the feta and herbs, adding the garlic in the middle. Add the lemon juice and enough olive oil to completely cover the feta.
Place in the fridge for at least 1 week before serving.
The olive oil will solidify in the fridge. Leave the jar at room temperature for at least 1 hour before serving.
The marinated feta will keep, covered in the fridge, for 4 weeks after opening.
©2012 Maria Benardis
Photography by Alan Benson