May 4, 2008
- 750g Greek-style fetta cheese
- 1 lemon
- 1/4 cup lemon juice
- 1/2 teaspoon black peppercorns
- 2 bay leaves
- 2 teaspoons dried oregano
- 1 teaspoon fennel seeds
- 2 1/2 to 3 cups light olive oil
- Cut cheese into 3cm cubes. Place into a large, sterilized jar
- Peel rind from lemon using a vegetable peeler. Add to the jar with
juice, peppercorns, bay leaves, oregano and fennel seeds.
- Pour in enough oil to cover cheese; seal jar.
- Stand for at least two days before serving.