Pack salty Greek cheese into jars with olive oil, thyme, tomatoes, artichokes and olives – mop up the goodness with bread
Prep:10 mins
Serves 6 – 8
100ml olive oil2 tbsp fresh thyme leaves, plus a few extra for scattering4 garlic cloves, sliced¼ tsp dried chilli flakes140g semi-dried tomato in olive oil, drained175g pack or jar artichoke heart in oil2 x 200g packs feta cheese85g Kalamata olive
STEP 1Tip the olive oil and thyme into a bowl and blitz with a hand blender. Stir in the garlic, chilli and lots of black pepper (but no salt). You could add some of the oil from the tomatoes and artichokes, too.STEP 2Cut each block of feta into 4 (or 6) and arrange in a dish or a food container with the tomatoes, artichokes and olives. Spoon over the herby oil, scatter with extra thyme and leave to marinate in the fridge overnight.
