Perfect to have on hand for when people drop by. (not that they do in LA!)  It’s a great starter for a dinner party and something you have already made at least two weeks earlier!

12 oz Greek feta cheese, cubed
2 large garlic cloves
1/2 tbsp mixed peppercorns
8 coriander seeds
1 bay leaf
2 tbsp capers, drained
1/2 cup Kalamata olives, drained (or your favorite olive)
fresh oregano or thyme sprigs
Olive oil to cover
A large preserving jar
Toasted french bread and chopped tomatoes at serving time

Cube the cheese
Thickly slice the garlic
Lightly crush the peppercorns
Pack the feta cheese into a large preserving jar with the bay leaf – interspersing with garlic, coriander/peppercorns, capers, olives and thyme and/or oregano sprigs
Pour in enough olive oil to cover the cheese
Close tightly and allow to marinate for 2 weeks

To serve, lift out the cheese/olives etc and place on hot toast, garnish with chopped tomatoes and drizzle some of the flavored oil marinade over it all