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14 oz sheep’s milk feta (or cow milk if preferred), cut into 1 inch cubes
½ cup good quality olive oil
¼- ½ cup canola oil
1 tsp salt
1 tsp black peppercorns
3 garlic cloves, slivered
Dried hot peppers or pepper flakes
Sprigs of fresh thyme, oregano and rosemary
Squeeze of fresh lemon