80g feta cheese

100g organic extra virgin olive oil 

1 bay leaf

Wild thyme

Rosemary

Black pepper

 

Cut the feta cheese in cubes and place it in a jar with the herbs and pepper. Then pour the olive oil, until the cheese is completely covered. Close the jar and allow it to infuse, it should be ready in 1-2 weeks time.

We placed the jars in the fridge, although according to some recipes the jars don’t need to be in the fridge, as the cheese should be fine, as long as it is completely covered in olive oil.