Ingredients

The following ingredients have 4 Servings
  • 200 g (7 oz) feta cheese (See Note 1)
  • 1 tbsp fresh rosemary leaves (See Note 2)
  • 2 tsp fresh thyme leaves
  • 1 small red cayenne chilli/pepper (See Note 3)
  • 1 clove garlic
  • 1 tsp lemon zest (See Note 4)
  • 1 tsp whole black peppercorns
  • 1/2 tsp dried oregano
  • 3/4 cup (180 ml) extra virgin olive oil (See Note 5)

Instruction

  • Place the block of feta onto some paper towel and pat it dry.
  • Cut your block of feta into cubes approximately 1 cm (1/2 inch) square – See Note 6.Place the feta into a medium-sized bowl.
  • Strip the leaves from the rosemary and thyme and add them to the bowl.
  • Cut the chilli in half lengthways, remove the seeds and membrane. Finely slice the chilli and add to the feta. Adjust the amount of chilli used according to your taste.
  • Peel and finely slice the garlic. Add to the bowl along with the lemon zest, peppercorns and dried oregano.
  • Pour over the olive oil and gently toss with a spoon to ensure each cube of feta is coated.
  • Transfer the feta to an airtight container/jar and store in the fridge for a minimum of 4 hours, ideally overnight, before serving to allow the flavours to develop – See Note 7.Use the feta and oil within 4 days. See the note in the blog post regarding safety precautions.