Marinated Feta

• 250 g greek feta
• 1 -2 clove's garlic, crushed
• 4 whole black peppercorns
• 4 sprigs thyme
• 4 sprigs oregano
• 14 teaspoon dried oregano
• 2 bay leaves, crushed
• 1 small red chili, split down one side
• 1 tablespoon lemon juice
• 1 14 cups extra-virgin olive oil

1. Cut the feta into 2-3 cm cubes.
2. Use a 500 ml sterilised jar.
3. (see note).
4. Pat dry the feta on a paper towel, (do not use a tea towel).
5. Layer the feta, herbs, bay leaves, peppercorns garlic and chilli into the jar.
6. Note ~ Place the garlic and chilli in the centre of the jar ( between the layers) .
7. Add the lemon juice and enough olive oil to completely cover the feta.
8. Place jar in the fridge for at least 2 days but preferably 1 week before serving.
9. The olive oil will solidify in the fridge so leave the jar at room temperature for at least 1 hour before serving.
10. Note ~ This marinated feta will store in the fridge for up to 1 month if kept totally covered with oil.
11. To sterilise jars, wash the jars and lids in warm soapy water and rinse the jars really well.
12. Place the jars in large saucepan and cover with water.
13. Bring to the boil and boil for 10 minutes.
14. Transfer the jars to a baking tray lined with baking paper and place in preheated oven at around 100deg;C until dry.
15. Carefully use the jars straight from the oven.

feta, garlic, black peppercorns, thyme, oregano, oregano, bay leaves, red chili, lemon juice, extravirgin olive oil

Taken from www.food.com/recipe/marinated-feta-503206 (may not work)