Donna Hay's Warm Olive Oil Marinated Olives & Bay Leaf and Thyme Confit Feta

Donna Hay's Warm Olive Oil Marinated Olives & Bay Leaf and Thyme Confit Feta

Prep
0
Cooking time
4
Serves
8

Method

WARM LEMON OLIVE OIL MARINATED OLIVES

1. Place the oil, garlic and lemon rind in a medium frying pan over medium heat.
2. Cook for 4 minutes or until the garlic is golden. Add the olives and vinegar and toss until
warmed through.

Note: The marinated olives will keep in an airtight container for up to two weeks.

BAY LEAF AND THYME CONFIT FETA

1. Place the oil, bay leaves, thyme, rosemary, fennel and juniper berries in a small saucepan
over low heat. Cook for 15 minutes or until the oil is fragrant.
2. Place the feta in a large heatproof bowl or large jar. Pour over the oil mixture and set aside to
cool and marinate.

Note: The marinated feta will keep in an airtight container for up to two weeks.

Ingredients Chevron Icon

-WARM LEMON OLIVE OIL MARINATED OLIVES-

1 cup (250ml) Cobram Estate Light extra virgin olive oil

2 cloves garlic, thinly sliced

4 strips lemon rind

2 cups (320g) mixed olives

1 tablespoon white wine vinegar

-BAY LEAVE & THYME CONFIT FETA- 

3 cups (750ml) Cobram Estate Light extra virgin olive oil

2 sprigs bay leaves

6 sprigs thyme

2 sprigs rosemary

1 tablespoon fennel seeds

1 tablespoon juniper berries

2 x 500g round feta, halved and patted dry