In my attempt to segue to a less red-meat-heavy diet I've been going more vegetarian lately. Along this line, marinated feta is now a staple in the fridge: rosemary, thyme, herbs de Provence, lemon zest, OO to cover. It's good for a few weeks (the cheese at least).
In the past I've simply used the leftover olive oil/marinade for stir frys, sauces, etc. But I'd really just like to keep the feta going... Kinda like kombucha.
While I realize that herbs eventually lose potency and oil goes rancid, does anyone know how long I can realistically extend the life of the original infusion?
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