Ingredients: 1 canning jar, that can be sealed
1 cup olive oil, not extra-virgin
1 sliced red onion
1 Tbs. pink peppercorns
1/2 lb. feta cheese that has been patted dry
Fresh basil leaves to taste, approximately 5-6 Preparation: In the bottom of the jar, pour enough olive oil to coat the bottom. Add 1 slice of red onion. Sprinkle 1 tablespoon pink peppercorns over onion. Add 1/2 pound feta cheese (pat dry) to the jar over the onion and peppercorns. Add another slice of onion to the jar, on either side of the cheese. Add basil leaves to the jar. Add olive oil to fill the jar -- be certain all of the cheese is covered. Seal jar tightly. Keep refrigerated. Use within 1 week. When ready to use, set the jar out until the oil becomes room temperature. Chef's Note: Extra-virgin olive oil will solidify when it gets cold. We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
Olive Oil: From Tree To Table
Model: 0811813509
Author: Peggy Knickerbocker
(1997)
Chronicle Publishing Company
Website: www.chroniclebooks.com
Olives: Cooking With the Olive and Its Oil
Model: 0785808957
Author: Marlene Spieler
(1997)
Books Sales, Inc.
Edison, NJ 08837
Fax: 732-222-2257
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