This is a cracking little recipe from the one and only David Lebovitz. A chef renowned for his sweet dishes, he’s also a dab hand at making simple, savoury ingredients shine. I frequently whip up a jar of feta marinated in olive oil, fresh herbs and chillis to consume over the course of the next few days in salads, on bread or, my current favourite, over baked sweet potatoes. At this time of year you can give it as a gift or keep it on hand for an impromptu nibble when friends come knocking.
A tasty, but not expensive, olive oil works best here, no need to bankrupt yourself using the good stuff; leftover oil makes a great salad dressing. This latest batch gave me the opportunity to use bay leaves from my lovely new tree (well, twig) as well as fresh rosemary and thyme from the veg patch. Other nice inclusions are mint, oregano, black pepper or sun dried tomatoes. Avoid fresh garlic which can introduce botulism into the mix – not exactly what we’re after here!
You don’t really need a recipe but here’s the gist…
From David Lebovitz
- Feta, cut into large chunks
- Fresh herbs (rosemary, thyme, bay leaves, oregano, mint…)
- Chilli, fresh or flakes
- Lemon zest
- Olive oil
Place the feta and flavourings in a large, clean jar.
Pour over enough oil to cover. Seal and put in the fridge. Allow to marinate for at least 48 hours before using.
Store in the fridge for up to 2 weeks.