bay leaf and thyme confit feta

  • 3 cups (750ml) Cobram Estate light flavour extra virgin olive oil 
  • 2 sprigs bay leaves
  • 6 sprigs thyme
  • 2 sprigs rosemary
  • 1 tablespoon fennel seeds
  • 1 tablespoon juniper berries
  • 2 x 500g round feta, halved and patted dry
  1. Place the oil, bay leaves, thyme, rosemary, fennel and juniper berries in a small saucepan over low heat. Cook for 15 minutes or until the oil is fragrant. Place the feta in a large heatproof bowl or large jar. Pour over the oil mixture and set aside to 
cool and marinate. Serve. Serves 8–10.

Note: The marinated feta will keep in an airtight container for up to two weeks.

Also pictured: warm lemon olive oil marinated olives

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