This feta will keep up to two weeks refrigerated. Serve at room temperature.
- 500 gram (1 pound) feta
- 2 tablespoons chopped fresh oregano, or 1 tsp dried
- 3 tablespoons chopped fresh mint
- 1/2 teaspoon chili flakes
- 1 teaspoon peppercorns
- 1/2 cup extra virgin olive oil
1 cup assorted olives
Cut feta into 1-inch (2.5-cm) cubes and place in a shallow dish. Sprinkle with oregano, mint, chili flakes and peppercorns. Toss gently with olive oil. Marinate overnight.
Pile on platter and surround with olives. Serve with pita or tortilla chips.
SUGGESTED WINE PAIRING
One big smorgasbord of appetizers could be suitably accompanied by a festive, dry sparkling wine. By all means keep it affordable, as in Italian Prosecco or Spanish cava. For an especially festive twist, turn that wine into a champagne cocktail by first dropping a sugar cube into the flute, soaking it with two or three dashes of cocktail bitters such as Angostura and adding a half-ounce of brandy. Then top up with sparkling wine. If serving just the marinated feta, try a Greek white, such as assyrtiko from Santorini, or any light, dry Mediterranean white. - Beppi Crosariol