Last weekend I served this as an appetizer for a party. It is simple to make and one of those things that the longer you leave it alone, the better.
About a week and a half before the party I purchased a block (around 1 1/3 pounds) of Greek Feta cheese. I drained off all of the brine and patted the cheese with paper towel until it was dry.
Next step was cutting the Feta into rough chunks. Then I poured a small layer of some Greek extra virgin olive oil in a glass jar and topped that with marjoram, oregano, cracked Sichuan pepper, basil, rosemary, cracked Tellicherry pepper and thyme. I put about a quarter of the Feta chunks on top of that and repeated the process until I had several layers of oil, herbs/spices and cheese. I topped off the jar with enough of the oil to cover everything and put it in the refrigerator to marinate for roughly a week and a half.
The marinated Feta turned out wonderful and could be used in a variety of ways. I served it on top of some grilled calamari triangles and then drizzled a little of the oil on top. In the past I have also used it in pasta dishes as well as salads but it was perfect with the grilled calamari as an appetizer.