How to make it

  • Heat 1 cup of the oil over low heat.
  • Add: Shallots, Lemon Zest, Oregano or Mint, and Crushed Chile
  • Cook on low approximately 18 mins. to infuse flavors into oil
  • Remove from heat, add Feta or Lebanese Cheese to warm oil.
  • Make sure Cheese is submerged but be gentle. The Idea here is to let the cheese soften slightly, absorb the flavors and then harden back up.
  • Cover and let the mixture come completely to room temp. 1 1/2 - 2 hrs. Add remaining 1/4 oil to freshen taste. Transfer to a fruit jar or other decorative lided jar.
  • Maybe served immediately or tastes even better if left in the frige for a few days and up to 1 week.
  • To Serve: If refrigerated, let come back to room temp. Arrainge cheese on a platter. Garnish with Greek olives, chopped scallions, and a few salt cured capers, spoon some of the flavored oil around the platter, sprinkle with fresh mint or oregano leaves and/or crushed red chile for color.
  • Have lots of soft pita and/or small toasted bagettes close by.
  • Hint: When the cheese is gone, the oil makes an awsome bread dipping oil or drizzeled on greens or raw veggies.

Reviews & Comments 1

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  • meileen 10 years ago
    Yummy this sounds really, really good to make! Thanks. . . .
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