1 cup extra virgin olive oil
2 tbsp chopped fresh herbs (rosemary, thyme, sage, oregano, marjoram, dill or any at your own preference)
1 tsp black peppercorns
zest and juice from one lemon
zest and juice from one orange
pinch of red pepper flakes
1 block feta cheese, cut into cubes
1. In a small bowl, combine the oil, herbs, pepper, red pepper flakes and lemon and orange zest and lemon juice.
2. Layer the feta cubes and herbed oil into jars, making sure the feta is fully submerged. Marinate at room temperature for 3 or more hours (not more than 8 hours)
3. Refrigerate any unused portion after one day.
4. Keep the jars refrigerated and bring to room temperature when you want to serve it as the oil will congeal in the cold.