2 stems rosemary about 8 cm long

1/4 cup dry sundried tomatoes

300 g feta cheese

4 shallots

1 cup black olives

about 2 cups extra virgin olive oil

Blanch the rosemary and sundried tomatoes in boiling water for 1 minute. Dry in a 1800 C oven for 5 minutes. Cut rosemary into 4 cm lengths. Cut feta into 1 cm cubes. Peel shallots and cut into thin slices. Layer feta cheese, olives, shallot 1 slices and sundried tomatoes into clean, dry jars. Add rosemary pieces and pour over enough olive oil to cover the cheese. Seal and store in the refrigerator for at least 2 weeks before using. Use the oil for cooking or making dressings. Eat the cheese and olive combination with crusty bread, or as part of an antipasto platter.

Makes 3 cups.


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