Feta cheese, deliciously pickled

Ingredients for 4 servings:

• 400 g sheep’s cheese
• 750 ml oil (safflower oil)
• 15 cloves garlic
• 3 onions, diced
• 1 handful of Provençal herbs, fresh or more dried
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the feta cheese into 1 1/2 cm cubes. Peel and dice the onions. Peel and slice the garlic. Layer all the solid ingredients—including the pepper, salt, and herbs—in as many alternating layers as possible in the jar (1 kg honey jar with a sealable glass lid), starting with the onions at the bottom. Fill the jar to the brim with the safflower oil. Wait a while until all the air has risen to the top, then refill the jar. Let it rest in the refrigerator for at least three days. The feta cheese will infuse during this time and take on a wonderfully spicy flavor. Tastes delicious on tomato bread. Feel free to add onions and garlic cloves to the tomatoes. The jar will keep in the refrigerator for several weeks.