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This recipe, by Damon Robbins from Camp 4 Wine Café, is simple to make and really easy to bring to a picnic or dinner party. The salty Feta Cheese is complimented perfectly by the rich, savory Extra Virgin Olive Oil. Camp 4 uses Marsala EVOO. It’s also great with Basil EVOO or Jalapeño EVOO.
Appetizers / Sides
3 Oz Chopped Feta
3 Tbsp Extra Virgin Olive Oil
10 Whole Peppercorns
3-4 Sprigs of Thyme
In a small mason jar, add 1/2 of the feta and coat with 1/2 of the olive oil. Then top with 1/2 of the peppercorns and 1/2 of the thyme.
Tamp down to pack the feta and coat with the olive oil.
Feta cheese should be completely submersed. Add olive oil if necessary.
Marinate 24-48 hours in fridge.
Store in fridge for up to two weeks.