Ingredients:
500 g Greek feta cheese
1 1/2 cups olive oil
1/4 cup cracked black pepper
1/2 teaspoon dried greek oregano leaves
1 bay leaves
500 g marinated greek kalamata olives
crusty bread, to serve
Directions:
Cut the feta cheese into 2cm cubes and place them in a shallow, ceramic dish. Combine the oil, pepper, oregano and bay leaf in a jug, pour this over the feta and cover and refrigerate overnight (or longer if time permits).
Serve the feta on a mezze platter with olives, skordalia (recipe posted separately) and crusty bread.
Note: Refrigeration makes oil “cloudy”. If you remove the marinated feta from the refrigerator 1 hour before serving, the “cloudiness” will disperse, and the oil will be clear.
Servings: 8
Time preparation: 5 min.
Time total: 5 min.