Delicimo Marinated Feta

Having a jar of something bright, healthy and zingy in the fridge, ready to knock up into a quick mid week pasta or roll out as a welcoming snack for visitors - well, you can't beat it. This takes but seconds to prep and offers so much…

Ingredients
450 grams feta, cubed
1 tablespoon dried oregano
4 cloves garlic, finely chopped
1 lemon, zest and juice
1/4 cup fresh basil leaves torn or chopped
1/4 cup chopped fresh parsley
1/2 cup green olives, torn
1 tablespoon chopped fresh rosemary
Red pepper flakes, to taste
Premium extra virgin olive oil - we used our Olea Prilis Adorabile, a lovely buttery arbequina from Tuscany

1. Add the cubed feta, dried oregano, chopped garlic, lemon zest and juice, torn olives, basil, chopped parsley, chopped rosemary, and red pepper flakes to a large jar. Add enough olive oil to completely cover the feta (it should be about 2 cups). Cover the jar tightly with the lid and shake until well combined.
2. Refrigerate for at least 30 minutes and up to 1 week.

Serve with crostini or crusty bread as an hors d'oeuvre, toss into cooked pasta. Use in scrambled eggs, quiches, filo pastry or a Turkish style gozleme.