Photo by Julie Maigret
I don’t use the word “Rockstar” lightly, people. I should be charging thousands of dollars for this recipe but, no, it’s yours for free.
It’s so good that when I dropped and shattered a freshly made jar all over my kitchen floor the other day, I literally jumped up and down screaming, “NOOOOOOOO!!!” and felt murderous the rest of the day.
Ingredients:
Olive Oil
Balsamic Vinegar
handful of fresh Rosemary
lemon or orange slices – 2 to 3
Feta cheese – about 5 ounces
garlic – about 3 cloves
sundried tomatoes – about 4 ounces
salt (optional)
crackers
Getting started:
I recommend using a Swing Top Glass Jar with a rubber seal and clamp lid, but if you don’t have one handy, a simple Mason Jar will do. Mason jars are so in right now, that they’re not even in any more. So they are totally cool again.
The Swing Top Glass Jars really present well, and we all know how important it is to awe your dinner guests with your impressive kitchen prowess. They will be talking about you for weeks!
This is Trader Joe’s Spanish Olive Oil, which was written up in Bon Appetit as their #1 best tasting reasonably priced olive oil. It was in their steamy “Supermarket Standoff” expose from ‘11. Also shown is my favorite expensive olive oil, Ardoino Extra Virgin Olive Oil from Italy. Use only for visits from Barack Obama or Timothy Olyphant.
Photo by Julie Maigret
And Trader Joe’s Julienne Sliced Sun Dried Tomatoes In Olive Oil.
Photo by Julie Maigret
Grab some orange or lemon slices. This orange is from our tree that I almost asked my gardener to cut down last week WHAT WAS I THINKING?
Photo by Julie Maigret
I swear by Pink Himalayan Sea Salt, and it is rumored to be the healthiest of salts.
Photo by Julie Maigret
Can’t recommend these crackers highly enough. They are gluten free and will knock your socks AND your shoes off. Well worth the $8 price tag, imho.
Photo by Julie Maigret
Process:
Fill jar about 1/3 full with Olive Oil
Add 1 tablespoon of Balsamic Vinegar
Add freshly chopped Rosemary
Mix well
Add 2 citrus slices
Add finely chopped Feta cheese
Add chunky crushed garlic pieces
Mix well(er)
Add sundried tomatoes with some of the olive oil from the jar
Add about 1/2 teaspoon of salt (optional)
Mix well(est)
Fill the rest of the jar with Olive Oil, and additional Rosemary and citrus slices for effect
It’s ready to serve right away, as it seems to instantly marinate.
Photo by Julie Maigret
Look at this gorgeousness:
As long as the liquid covers everything, this should last in your fridge for a few weeks. The oil gets a bit congealed, which makes it less pretty, but makes it taste even better. Lose/Win.
And, did you know that sheep and goat’s milk cheese are often well tolerated by our lactose free friends? And enemies, too, I suppose. But screw them, am I right?
The gorgeous cheese board was made by my friend, C.C. Boyce. Her Etsy shop is here, and its spectacular.
And stunning plates are by Kate Spade.
Photo by Julie Maigret
Hope you like!
xoJ
All photos by Julie Maigret.
Julie Townsend Maigret is a Los Angeles-based interior designer focused on creating distinct, modern, livable spaces for her clients. She started her business in 2007 after attending UCLA’s interior design program. She has since developed a portfolio of thoughtful, comfortable, and often quirky residential and commercial interiors.
I’ll have to try this recipe! Thanks for the shout-out, Julie!
LikeLiked by 1 person
I tried when I first saw the disappearing post and it is SO delicious and looks beautiful in the jar. Thanks, Julie!!
LikeLiked by 1 person
Good to know that it keeps for a while, but since I ate more than I’d like to admit the very night I made it, I’ll never have to find out. The orange flavor was divine. And to think I was wishing I had a meyer lemon instead! Thanks Julie.
LikeLike