Preserved Feta Cheese

Preserved Feta Cheese

Different recipes evoke specific memories and emotions.  This recipe fills me with nostalgia as it was one of first preserves I ever made in a flurry of pre-Christmas cooking and preserving in my first house after I left home.

It is a delicious way to infuse Feta Cheese with a deep flavour.

500 grams Feta, cubed

1 onion, sliced into rings

10 garlic cloves

½  cup white wine vinegar

1 cup black olives

Sprigs of fresh rosemary

1 tablespoon salt

Peppercorns

Dried chillies (optional)

Peeled strips of 1 lemon

500mls olive oil (or enough to fill your preserving jars)

Prepare your preserving jars by washing them thoroughly and allowing them to dry upside down on the rack in a 70-90°C oven while you make your preserves.  The jars will be hot, but not scalding when removed from the oven.

Place oil, vinegar, olives, garlic, onion, chillies, lemon zest, rosemary, salt and pepper into a large pan and slowly warm through.  Do not boil, bring to a strong simmer for 3-4 minutes.  Oil should be just too hot to touch, without boiling.

Add you cubed Feta to the prepared jars, packing it in well.  Add a few small sprigs of rosemary.

Pour over the hot oil and seal immediately.

Allow to stand in a cool dark place for a week or so before eating to allow flavour to develop.