Layer feta cubes with garlic, peppercorns and hot peppers in a clean 1 quart jar. Stir salt into olive oil, then top feta, alternating with canola oil in turns to combine. It’s important that the oil cover the feta completely. Add remaining garlic and herb sprigs, for a pretty presentation slip them into the jar along the sides using a thin flat spatula or chop stick to help push them in to place. Squeeze fresh lemon juice on top.

Feta in olive oil must be stored in the refrigerator and used within 3 weeks. Extra virgin olive oil may solidify in the refrigerator, even combined with canola, leave jar on counter for 20 minutes to soften oil before removing feta chunks. Extra feta oil may be used in salads or cooking.