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Prep time 480 minutes
Yield: Serves or Makes 6-8
To a quart sized mason jar add feta, lemon zest and juice, chiles, thyme, oregano, bay leaves and black peppercorns. Add olive to the jar, then seal with lid and shake to evenly distribute the aromatics. Let sit in the fridge for at least 8 hours before serving. Allow feta to come to room temperature before serving.
To serve, add feta to a bowl and place on a platter. Adorn with celery, carrots, cucumbers, radishes, roasted red peppers, olives and pita and serve.
Leftover feta can be stored in an airtight container in the fridge for up to 5 days. Remaining oil can be used in marinades and dressings.