Marinated Feta with Lemon and Tarragon

Last year, I listed one of the many types of marinated feta cheese that I like to make and keep on hand. This year, I thought it would be good to add one of my other favorite ways to marinate feta cheese. Marinated feta is great to have if guests show up that you haven’t planned for. Simply pull out the jar, quickly toast a baguette or regular bread, or even just serve on crackers. After the cheese is gone, the flavored olive oil makes a great dressing to serve over salads, vegetables or even just drizzled on bread with a dash of sea salt.


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Marinated Feta Cheese with Lemon & Tarragon
Makes 0.5 liter canning jar


  • 8 ounces feta cheese, cut into cubes
  • 1 lemon thinly sliced with seeds removed
  • 6-8 tarragon sprigs
  • 2 garlic cloves, crushed
  • 2-3 bird’s eye or Thai chilies
  • 1/2 cup olive oil, or to cover


  1. Thinly slice the lemon, remove the seeds and place on an olive oil coated baking sheet. Roast under the broiler for about 10 minutes or until lightly charred. Let cool.
  2. Cut the feta into 1/2″ cubes. Add a layer of feta to a 0.5 liter glass canning jar, then one to two lemon slices, a couple tarragon sprigs, a chili, crushed garlic cloves and cover with olive oil. Add another layer of feta cubes, some lemon slices, tarragon sprigs and olive oil, repeating layers until all the feta is covered with oil. Add the last chili.
  3. Store in the refrigerator and let marinade for at least 24 hours. The longer the feta is marinated, the better it is infused with flavors. After a week, the feta is simply sublime!

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