Gluten free - grain free - dairy free - refined sugar free - nut free

I think this is really more of a money-saving idea than a recipe. I love feta. I have met few people that don't. I eat sheep milk feta as I tolerate it much better than cow's. The most economical way to buy it is in big tubs, but I find that it goes off quicker than I can eat it. I used to find myself throwing it away wondering if I'd really saved money at all. Marinating it in olive oil and keeping it in the fridge makes it last almost indefinitely and gives it such a wonderful flavour. So, now you can buy the big tubs without fear of waste.   You need to assemble the ingredients in sterilised jars. There are many methods to sterilise jars, but I do it by washing the jar and lid thoroughly either in the dish washer or in hot soapy water, then I put them into a pre-heated oven at about 110 degrees Celsius until they are dry. That temperature will kill of all the germs. Try to assemble ingredients into the jars as soon as they are cool enough to handle.
     I find that a 450g tub of fetta fits in a 500ml jar. 

Serving Suggestions

• crumbled over a salad,
• as an alternative to other cheese on top of pizza (it bakes nicely),
• as a spread on a salad sandwich
• on toast with some cracked pepper,
• with smoked salmon on a cracker or on toast, with some chives and cracked pepper sprinkled on top,
• on crackers or on toast with tomato and basil,
• as part of a cheese platter
• Once fetta is finished, keep the remaining oil in the fridge and use as salad dressing. Yum!

Ingredients

• Tub of Sheep Feta (or Goat, or cow if you can tolerate it). Whatever size you like. The quantity of the rest of the ingredients will vary depending on how much feta you have
  
• Extra Virgin Olive Oil
• Halved garlic cloves, peeled (about 4 cloves per 500ml bottle)
• herbs of choice (basil, parsley, oregano are nice options)
• Sterilised Jar/s

Method

• Cut feta into cubes about 2x2cm.
  
• Place the cubes into a sterilised jar, layering with the halved garlic cloves and herbs as you go. Fill to just below the top of the jar.
• Pour olive oil into the jar slowly, filling in all the spaces. Tap base of jar on the bench top a few times to make sure the oil has gotten into every crack. Fill the jar as close to the top as possible.
• Close jar tightly with lid. Store in the fridge.
• Preferably let the jar sit unopened for at least a couple of weeks before using the feta, to let all the flavours infuse.