Marinated feta in thyme & chilli oil
Pack salty Greek cheese into jars with olive oil, thyme, tomatoes, artichokes and olives - mop up the goodness with bread
- Prep: 10 mins
Plus marinating no cook
- Serves 8
- Easy
Ingredients
- 100ml olive oil
- 2 tbsp fresh thyme leaves, plus a few extra for scattering
- 4 garlic cloves, sliced
- ¼ tsp dried chilli flakes
- 140g semi-dried tomatoes in olive oil, drained
- 175g pack or jar artichoke hearts in oil
- 2 x 200g packs feta cheese
- 85g Kalamata olives
Method
-
Tip the olive oil and thyme into a bowl
and blitz with a hand blender. Stir in the
garlic, chilli and lots of black pepper (but
no salt). You could add some of the oil
from the tomatoes and artichokes, too.
-
Cut each block of feta into 4 (or 6) and
arrange in a dish or a food container with
the tomatoes, artichokes and olives.
Spoon over the herby oil, scatter with
extra thyme and leave to marinate in
the fridge overnight.
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