Place all ingredients in an airtight bowl, try to stuff the herbs and the garlic between chunks of cheese. Cover with oil, seal bowl and refrigerate for two weeks (though it's awesome if you let it sit for a month). Serve on french bread, lightly toasted, with kalamata olives, fresh sliced veggies, red wine, etc.

My (great-great) Yiayia. I was taught by my mom, who learned from her aunt who learned from her mom

8- if you are serving with lots of sides

15

Simple and decadent dinner food. We keep a few tubs of this stuff in the fridge so we can eat it once a week or so if we want to. On nights when there's no time to cook we serve this and chop veggies while the bread toasts. I imagine my ancestors eating this and wonder how many generations the recipe goes back.

3/4 pound feta cheese, cubed

1 bay leaf

a sprig each of fresh thyme and fresh oregano

olive oil, enough to cover all ingredients

8 each black and white peppercorns, crushed

1 bulb garlic, sliced into slivers (or less depending on taste)