Finding easy and edible ways to boost simple recipes is a skill every hostess should build into her arsenal. This marinated goat cheese is a low effort flavor bomb with endless applications, and we’re ready to try all of them!

In the style we’re accustomed to from our friends at Heirloom LA, last week’ gorgeous recipe story for a veggie-forward appetizer was full of so many clean, clever ideas, we broke this marinade out on it’s own. Use it with the red peppers as suggested or simply jar it up for the perfect addition to a springy table spread.

Heirloom uses goat cheese from Drake Family Farms, a world-class farm right here in Southern California, where farmers proudly take care of their goats like they’re family. All that individualized attention and love speaks for itself in the delicious flavor of their artisan, farmstead cheeses – made even more special with olive oil and herbs, of course.

The result is this uber-adaptable, lemon and fresh herb-infused olive oil that can be used for marinating (goat cheese or anything else your heart desires), as a salad dressing or a flavorful drizzle for over vegetables, pastas or toasts…

Herb-Infused Olive Oil Marinade
Makes 4 cups


cutting board
chef’s knife
vegetable peeler
sauce pot


For the marinade:
4 cups olive oil, sunflower oil or grapeseed oil
2 Tbsp chili flakes
4 cloves of garlic, peeled and sliced
1 cup fresh herbs, leaves only (your choice: rosemary, thyme, marjoram, lavender, basil)
2 lemons, zest peeled with vegetable peeler
salt and pepper to taste

For the dish:
olives, with or without pits
goat cheese, large crumbles


Combine all ingredients in sauce pot and mix until evenly distributed.

Put pot on stove top over medium-low heat. When it starts to bubble, lower heat and cook for 3 minutes.

Allow to cool at room temperature.

Use this oil to pour over a good olives and goat cheese and let marinate for an hour or more. No need to refrigerate.

From our friends

Leave A Comment

  1. what is the long skinning herb that looks like bay leaf?

    lou | 05.04.2016 | Reply


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