Olive Oil–& Herb-Marinated Feta
Makes 2 cups
1 cup feta cheese
3 cup extra virgin olive oil (or more if
dividing into more than one jar for
fresh thyme and rosemary (feel
free to add any other fresh herb
that you like!)
2 teaspoon crushed dried chili pepper
1 tablespoon of freshly sliced lemon
1. Add layers of feta cheese and herbs
into a clean jar.
2. Pour olive oil over
the top and add chili flakes, lemon rind,
and ground pepper.
3. Seal jar tightly
and gently turn over once or twice to
1. Wash orange well.
2. Use a vegetable
peeler or knife to remove strips from
the orange peel.
3. Slice off as much of
the white part of the rind as possible,
and cut into long thin strips.
sugar and water to a boil in a saucepan
and stir until sugar is dissolved.
Boil for one minute longer.
heat and add rind to the saucepan.
7. Simmer until rind is translucent,
about 5 minutes.
8. Remove rind from
saucepan with a slotted spoon, and
shake off excess syrup.
9. Toss with
remaining sugar being sure that rind
slices remain separated.
10. Let harden.
*Store in an airtight container. Makes
until sugar is dissolved.
3. Add jalapeno
peppers, onion, and carrots and bring
the mixture to a boil.
4. Add mustard
5. Reduce heat and simmer for
6. Remove from heat and
allow to cool.
*Serve or package!
Simple Gourmet Olive Tapenade
Makes 1 cup
4 cup best Kalamata olives, pitted
4 anchovies, drained
2 garlic clove, chopped
2 tablespoons capers, drained
2 tablespoons extra virgin olive oil
2 lemon, juiced
salt & pepper to taste
Infused Olive Oil
1 cup best quality extra virgin olive oil
5 to 6 sprigs of your favorite herbs
(we used rosemary and thyme)
crushed dry red pepper flakes (as
many as you like to taste!)
black peppercorns (as many as you
like to taste!)
Fall Fruit Chetney
Makes four 1 cup jars
4 large apples
4 cups malt vinegar
4 cup brown sugar
2 cups dried dates, figs and apricot,
2 cups sultana raisins
2 cup candied ginger, finely chopped
2 cloves garlic, crushed
1 teaspoon freshly-grated nutmeg
1 teaspoon ground cinnamon
8 whole cloves (or ground if you
prefer not to remove after
2 organic oranges, juice and freshly
1. In a food processor, blend olives,
anchovies, garlic, and capers until
mixture is almost smooth.
processor on low, slowly add 2
tablespoons of olive oil, until the
mixture forms a thick smooth paste.
3. Transfer the tapenade into a small
4. Stir in 2 teaspoons lemon
juice, or more if desired.
5. Season with
salt and pepper.
6. Place in a sterilized
glass jar and add remaining oil over
tapenade to cover the surface.
*Store in the refrigerator.
1. In a clean and sterilized bottle
add peppercorns and chili flakes.
2. Wash your selection of herbs and dry
completely. There should be no water
left on the herbs before they are placed
in the bottle.
3. Pour olive oil into a
saucepan and heat for one to
two minutes, being careful not to
4. Let oil stand to cool for 5 to 7
5. Fill bottle with oil and seal
with clean, new lids or corks.
*Let stand in refrigerator for at least
2 weeks before serving. Store in
1. Core and peel apples and cut into
2. Bring apples and half of
the vinegar to a boil in a saucepan.
3. Reduce heat and simmer for 30
minutes or until the apple pieces have
4. Add remaining ingredients
to the saucepan and return to the boil.
Reduce heat and simmer once again
for 30 minutes, or until the mixture is
5. Let cool.
6. Remove all 8
cloves, if you have chosen to use whole
7. Spoon chutney into sterilized
jars and seal tightly.
*Chutney is best when it has had a while
to sit (about 3 weeks) so that flavors
can fully develop.
Candied Orange Rind
Makes about 4 tablespoons
1 organic orange
2 cups granulated sugar
2 cups water
2 cup granulated sugar
Mom’s Sweet & Spicy Relish
Makes about five 1 cup jars of relish
6 jalapeno peppers, chopped
1 cup granulated sugar
3 cups apple cider vinegar
4 small yellow onions, chopped
4 cup carrots, chopped
1 teaspoon dill seeds
1 teaspoon mustard seed
1. In a saucepan, add apple cider
vinegar and sugar over low heat.