Since I am trying to give up wheat as part of my lung cure and general health regime, I have added this to serve with raw carrots, celery, and apple slices. The picture shows red chile slices, but I can only handle green jalapenos that is what I use. It is very good added to tossed salads, too. I am sure the preserved lemon would be good, but since my grocery shopping is currently limited to pickup at Walmart, the orange zest and juice does quite nicely.
- 3/4 Cup extra-virgin olive oil, plus more if needed
- 3 Tbsp finely chopped fresh parsley
- 3 Tbsp finely chopped preserved lemon, or 4 strips fresh orange zest plus 1 tablespoon juice
- 1 red serrano or jalapeño chiles, very thinly sliced (optional)
- 4 tsp finely chopped fresh oregano leaves
- 1 Tbsp any combination of whole pink, green, white and black peppercorns, crushed or coarsely chopped
- 8 oz firm Greek feta, in brine (goat or sheep)
- Crostini or crackers, for serving
In a medium bowl, stir together the olive oil, parsley, preserved lemon or orange zest and juice, chile, oregano and peppercorns.
Cut the feta into 1/2-inch cubes and add them to the olive oil mixture. Gently fold together until feta is evenly coated. Transfer to a jar or lidded container and drizzle with more olive oil, if needed to immerse the feta. Refrigerate for at least 24 hours.
Remove from refrigerator at least 30 minutes before serving to allow solidified olive oil to return to liquid form. Serve with crackers, raw vegetables, or spoon on top of seared fish, grilled or roasted vegetables, pasta or salad.
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