Feta marinated in olive oil
- Place cubed feta in a sterilised jar with bay leaf, zest of the lemon and peppercorns.
- Pour in olive oil to completely cover feta and then seal well. Leave for at least one week for flavours to infuse.
- Store in a cool, dark place. Refrigerate after opening. Use marinated feta as an antipasto ingredient, or serve on bread or tossed in salads.
- Once the feta has been eaten, the remaining flavoured oil can be used in salad dressings or, for example, whipped into mashed potato.