Marinated Greek Feta

1. Cut the feta cheese into 2cm cubes and place them in a shallow, ceramic dish. Combine the oil, pepper, oregano and bay leaf in a jug, pour this over the feta and cover and refrigerate overnight (or longer if time permits).

2. Serve the feta on a mezze platter with olives, skordalia (recipe posted separately) and crusty bread.

3. Note: Refrigeration makes oil "cloudy". If you remove the marinated feta from the refrigerator 1 hour before serving, the "cloudiness" will disperse, and the oil will be clear.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	395.7331 g
Protein	2807.8676 g
Carbohydrates	17.6502 g
Energy	15541.7693 kCal
Fatty acids, total saturated 18:3 undifferentiated	4.9159 g
Water	11124.2723 g
Aspartic acid	0.39 g
Calcium, Ca	16842.1747 mg
Lutein + zeaxanthin	125.304 g
Fiber, total dietary	6.9828 g
Fatty acids, total saturated 22:0	0.418 g
Carotene, beta	85.56 g
Niacin	156.1488 mg
Vitamin A, RAE	4257.452 g
Arginine	0.085 g
Riboflavin	21.2997 mg
Tocopherol, beta	0.3564 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.042 g
Fatty acids, total saturated 20:1	1.0076 g
Glutamic acid	0.39 g
Sodium, Na	9645.3333 mg
Fatty acids, total saturated 16:1 undifferentiated	6.2125 g
Total lipid (fat)	395.7331 g
Manganese, Mn	3.5198 mg
Fructose	0.0635 g
Proline	0.39 g
Fatty acids, total saturated 16:0	49.4767 g
Fatty acids, total saturated 8:0	0.0282 g
Sucrose	0.0055 g
Choline, total	9212.4241 mg
Sugars, total	0.1766 g
Serine	0.1129 g
Fatty acids, total saturated 10:0	0.0099 g
Fatty acids, total saturated 18:0	11.3763 g
Fatty acids, total saturated 20:4 undifferentiated	7.3667 g
Vitamin B-6	17.0803 mg
Selenium, Se	2381.3524 g
Ash	171.2392 g
Fatty acids, total saturated 18:1 undifferentiated	241.4319 g
Pantothenic acid	0.3861 mg
Phenylalanine	0.1231 g
Copper, Cu	35.7838 mg
Betaine	2.7804 mg
Thiamin	17.0298 mg
Retinol	4250 g
Methionine	0.0265 g
Iron, Fe	202.8277 mg
Carbohydrate, by difference	17.6502 g
Phosphorus, P	25543.608 mg
Folate, total	2129.692 g
Tocopherol, gamma	4.4998 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	3.2583 g
Lycopene	5.52 g
Alanine	0.17 g
Cholesterol	7083.3333 mg
Valine	0.151 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.042 g
Fatty acids, total saturated 18:2 undifferentiated	36.4954 g
Glycine	0.1217 g
Carotene, alpha	3.312 g
Glucose (dextrose)	0.0662 g
Fatty acids, total saturated 14:0	0.2916 g
Zinc, Zn	141.9951 mg
Isoleucine	0.101 g
Fatty acids, total saturated 12:0	0.0257 g
Fatty acids, total polyunsaturated	58.4532 g
Fatty acids, total saturated 14:1	0.0044 g
Fatty acids, total polyunsaturated 17:1	0.405 g
Leucine	0.2799 g
Tocotrienol, alpha	0.2346 mg
Vitamin A, IU	14317.6387 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	1.7 g
Folate, DFE	2129.692 g
Tryptophan	0.016 g
Phytosterols	741.432 mg
Galactose	0.0414 g
Fatty acids, total polyunsaturated 18:1 c	0.1786 g
Fatty acids, total saturated 20:0	1.3414 g
Fatty acids, total saturated 6:0	0.0033 g
Tyrosine	0.1333 g
Vitamin B-12	141.6667 g
Vitamin K (phylloquinone)	254.3959 g
Fatty acids, total saturated	63.1138 g
Histidine	0.0439 g
Fatty acids, total monounsaturated	249.0643 g
Threonine	0.0673 g
Folate, food	2129.692 g
Fatty acids, total polyunsaturated 17:0	0.0713 g
Cryptoxanthin, beta	6.9 g
Vitamin E (alpha-tocopherol)	117.6143 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	4.675 g
Magnesium, Mg	2880.5293 mg
Lysine	0.0673 g
Potassium, K	32953.3773 mg
Cystine	0.0381 g
Fluoride, F	9.4392 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	1.5 cups	2864.16	0	324
Bay leaf	1	0	0	0
Bread	0	0	0	0
black pepper	0.25 cup	69.276	17.6502	0.8998
kalamata olive	500 g	12608.3333	0	70.8333
oregano leaf	0.5 teaspoon	12608.3333	0	70.8333
greek feta cheese	500	12608.3333	0	70.8333