Orange & Fennel Marinated Feta

Orange & Fennel Marinated Feta | brownpaperbelle.com

{You Will Need}
400g Danish Fetta, cut into 3cm cubes
1 Orange
1 Tablespoon Whole Fennel Seeds
6 Sprigs of Thyme
2 Tablespoons Whole Black Peppercorns
400mL (approx) Olive Oil

Sterilised Jars (3 small)

{Method}
1. Peel orange skin with a potato peeler.  Cut off any pith and slice into very thin slivers.
2. Place a layer of feta into the jars, layer some orange rind, peppercorns, fennel seeds & thyme.
3. Layer another piece of feta and the remaining ingredients until the jar is full, leaving 2cm from the top of the jar.
4. Pour in the oil until all ingredients are covered.
5. Refrigerate for 2 weeks to allow the flavours to develop before eating.
6. Can be stored in the fridge for up to 2 months.

3 thoughts on “Orange & Fennel Marinated Feta

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