Preparation time: 25 mins plus 7 days marinating
Cooking time: 10 mins
Makes 2 small jars
375ml extra virgin olive oil
8 fresh bay leaves
12 black peppercorns
8 juniper berries
4 sprigs thyme
2 small red chillies, split
Thickly-sliced zest of 2 oranges
300g feta (see Cook’s tips, below)
Step 1 Put half of the oil and bay leaves in a small saucepan over a low heat. When leaves begin to sizzle, take pan off heat.
Step 2 Use side of a heavy knife to crush peppercorns and juniper berries. Add to hot oil with thyme, chillies and zest. Mix well then set aside to cool completely.
Step 3 Slice feta into 2cm cubes then arrange in 2 small sterile glass jars (see Cook’s tips, below). Mix remaining oil into infused oil. Pour oil mixture over feta. Fit lids. Refrigerate for at least 7 days to marinate.
Cook's tip: Use a firm and not overly-salty feta, such as sheep’s milk feta, for best results. To sterilise jars, wash in hot, soapy water, rinse then put in a low oven for 10 minutes or until completely dry.
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