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Pickled goat cheese with olives

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Ingredients for 4 servings:

  • 8 small cheeses, firm goat cheese (depending on size)
  • 3 sprigs lemon thyme
  • 5 peppercorns
  • 200 g olives, black
  • 2 cloves garlic
  • 2 sprig(s) rosemary, small
  • ml olive oil
  • 2 bay leaves

Instructions

Working time approx. 30 minutes; Rest period approx. 7 days; Total time approx. 7 days 30 minutes

also suitable as a gift

Rinse a suitable jar with hot water before pickling, then dry thoroughly. Peel the garlic clove and wash the herbs under running water, then pat dry with a clean towel. Layer the cheese, alternating with a layer of herbs, a clove of garlic, and a layer of olives. Finally, add the bay leaves and peppercorns on top. Pour olive oil over everything and seal the jar tightly. Let the jar sit for a week before opening. The pickled cheese will keep for approximately 6-8 weeks.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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