Courtesy Maggie Lynch IINH

Serves 4

Ingredients
250g Feta, cut into chunky cubes
6-12 green or black olives 
1 small garlic clove, sliced into thin slivers
2–3 small sprigs, fresh thyme
2–3 small sprigs, fresh oregano
1/4 tsp fennel seeds
1/4 tsp mustard seeds
2-4 small dried red chilli
250 - 400 ml extra virgin olive oil (approx.)
30 ml Udo’s Choice oil 

Method
1. Layer the feta, olives, garlic, herbs, seeds and dried chilli neatly into a clean, sterilised Kilner jar or shallow container, tucking everything snugly together.
2. Pour enough olive oil to cover the feta fully.
3. Cover and refrigerate for at least 24 hours before serving to allow flavours to infuse.
4. The olive oil will naturally solidify somewhat in the fridge; this is completely normal. Remove from the fridge 20-30 minutes before serving.

Maggie’s Tips
• Best eaten within 2–3 weeks and must be kept refrigerated.
• Don’t waste the oil once the feta is gone, it becomes beautifully flavoured by the herbs, garlic and spices. Drizzle it over salads, roasted vegetables or soups - or use to dip bread.
• Always ensure the feta is fully covered in oil to keep it fresh.
• For the best flavour, use a good-quality block feta rather than pre-crumbled feta. Also, use the best-quality extra-virgin olive oil you can find.
• Please note: these ingredients are simply a guide and do not need to be followed exactly. Use what you have available and feel free to experiment with different flavours, herbs and spices.

Maggie Lynch is Director of Cooking at the International Institute of Nutrition and Health, founded in 2002 in Dublin, www.iinh.net.