Marinated Feta Cheese

8 oz Greek feta, cut into large 1" cubes

For the marinade:
1 tbsp chopped capers;
2 chopped salted anchovy fillets;
half lemon, sliced

1 red chili, cut into rings

1 heaping tbsp mix peppercorns, slightly cracked
lots of sprigs of fresh rosemary, mint and basil
2-3 cloves of garlic

5-6 olives
1 cup good extra virgin olive oil

 
Place cubed feta in a nice medium-size  jar, layering herbs, red chili rings, olives, garlic, chopped anchovy fillets and peppercorns in between. Add lemon sliced. 

Pour olive oil into the jar until the feta is covered. Seal and refrigerate for at least 1 day and up to 1 week. Bring to room temperature before serving. 

Serve drizzled with a little of the oil, if desired.