12 oz block of Feta Cheese
A few sprigs of Rosemary
About 6 Bay Leaves
A strip of Lemon Zest
Break the feta cheese up into 1-2” chunks and add a few to the bottom of a clean pint sized jar. Tuck in a bay leaf or two and a sprig of rosemary, then add another layer of feta.
Repeat until you’ve packed in as much feta and aromatics as possible.
Finish by filling the jar with olive oil and screwing the lid on tightly. Place in the fridge for at least 24 hours before tucking in. The flavor gets better every day, so try not to polish it all off in your first go!