Pickled chilli sheep cheese

Name: Pickled chilli sheep cheese
Cook time: 30 min
Total time: 30 min
Yield: 9
Ingredients: 200 g black olives, with stone; 1 glass (370 ml; separation weight: 210 g) roasted red pepper; 1 fresh garlic bulb or 3-4 garlic cloves; 2 red chillies; 800 g firm sheep's or feta cheese; 3 Bay leaves; 1/4-3/8 l Olive oil; 7-10 Tbsp coarse sea salt; 7-10 Tbsp Chillies

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 9

200 g black olives, with stone
1 glass (370 ml; separation weight: 210 g) roasted red pepper
1 fresh garlic bulb or 3-4 garlic cloves
2 red chillies
800 g firm sheep's or feta cheese
3 Bay leaves
1/4-3/8 l Olive oil
7-10 Tbsp coarse sea salt
7-10 Tbsp Chillies

Directions

1
Drain the olives and peppers separately. Peel the garlic. Cut the garlic green from the tuber into rings if necessary. Finely dice the garlic cloves. Carve the chillies lengthwise, remove seeds, wash and chop finely. Cut the peppers into strips.
2
Cut feta cheese into large cubes. Put olives, paprika, garlic, cheese, bay leaf and some sea salt in a large glass or bowl. Pour oil over it so that all the ingredients are covered. Cover and leave to cool overnight. Garnish with chilli peppers if desired
3
Waiting time approx. 12 hours