Sliced Feta With Oregano And Olive Oil Recipes

MARINATED FETA THREE WAYS

Steps:

• For each of the above combinations, place all ingredients except for the feta in a small saucepan and gently heat over medium low just until tiny bubbles begin to form, 4 to 6 minutes. Remove from the heat and allow to cool completely, about 1 hour.
• Once the infused olive oil is cool, transfer half of the aromatics from the saucepan to a 16-ounce Mason jar followed by half of the feta. Repeat layering and then carefully pour the infused olive oil into the jar. Gently press the feta down if needed to ensure it is fully submerged and seal the jar with its lid (see Cook's Note). Place the jar in the refrigerator and allow the feta to marinate for at least 12 hours and up to 5 days.
• Remove the jar from refrigerator at least 30 minutes before serving to allow the solidified olive oil to liquify.

FETA CHEESE IN OLIVE OIL

Steps:

• Cut Feta in to about 1/2 inch squares.
• Cut onions.
• Mince garlic.
• Add olive oil.
• salt and pepper to taste.
• Blend everything.
• Chill for 2 hours.
• This is perfect for baguettes, or any other bread.

BAKED FETA CHEESE WITH OREGANO

Steps:

• Cut feta into bite sized pieces.
• Cut pieces of aluminium foil approximately 2x2inches in size.
• Place a piece of feta cheese (not too thick) on each piece of foil.
• Dredge oregano over the feta cheese, add some drops of olive oil (to taste).
• Fold the aluminium sides of the aluminum up to enclose the cheese.
• Bake in preheated oven for 15-20 minutes.
• Serve hot.

MARINATED OLIVES AND FETA CHEESE

Steps:

• Mix all olives, 3/4 cup oil, 3 tablespoons lemon juice, garlic, parsley, lemon peel, 1/2 teaspoon oregano and red pepper in resealable plastic bag. Chill overnight. Place feta on platter. Drizzle with 1/4 cup oil and 3 tablespoons lemon juice. Sprinkle with 1/2 teaspoon oregano and black pepper. Chill at least 2 hours or overnight.
• Place olives and marinade in bowl. Serve olives and feta with pita bread.

MARINATED FETA CHEESE WITH ORANGE, GREEN OLIVES, AND GARLIC

Steps:

• Cook 1 cup of the oil, the garlic, oregano, orange zest, and pepper flakes in a small saucepan over low heat until the garlic is softened, about 18 minutes.
• Remove the saucepan from the heat and gently stir in the feta and olives. Cover and let sit until the mixture reaches room temperature, about 1 1/2 hours.
• Stir in the remaining 1/4 cup oil and serve. (The mixture can be transferred to an airtight container and refrigerated for up to 1 week. Before serving, let sit at room temperature until the oil liquefies about 1 hour.).

FETA BAKED WITH TOMATO & OREGANO

Steps:

• Heat 3 tbsp oil in a pan, add the garlic and cook for a minute.
• Add the chilli and tomatoes and simmer for 25 minutes until thickened. Season and stir in the oregano.
• Heat the oven to 200C/fan 180C/gas 6.
• Put the feta in an ovenproof dish, cover with sauce and bake for 20 minutes before serving.

SLICED FETA WITH OREGANO AND OLIVE OIL

Steps:

• Put a 1/2 inch slice of feta cheese on a salad plate.
• Serve it plain, or sprinkle with oregano (and pepper if you like), and drizzle with olive oil.
• Feta is a salty cheese that adds flavor to whatever else you've got on the menu, and an authentic Greek touch to your table.