Feta Preserved In Olive Oil

1. 1

   Break up the feta into 1-inch chunks. In a sterilized pint jar, layer the feta, garlic, sun-dried tomatoes and herbs so they are evenly dispersed in the jar. Pour in the olive oil to completely submerge the feta and herbs. (Anything left above the oil will spoil.)

2. 2

   Because of the risk of garlic's low-acidity, it is possible for spores causing botulism, a serious foodborne disease, to develop. To inhibit the spores' development, feta should *not* be kept at room temperature and should be stored in the refrigerator for no longer than three weeks, but can be frozen for several months. To avoid contamination, only use a clean utensil to dip into your delicious feta. For more information on botulism, refer to the CDC's website. Use in salads, pasta, frittatas or however else you might use feta.

3. 3

   Note: To roast a head of garlic, brush the full head with olive oil and bake in a small casserole dish in an oven set to 375 F for 30 minutes until soft.

* Per serving · 4 servings · Values may vary.