Feta cheese & capers
Using a mortar and pestle, lightly crush the peppercorns and coriander seeds.
In a screwtop glass jar, layer the feta cheese, garlic, bay leaf, ground peppercorns and coriander seeds, capers and a fresh sprig of thyme or oregano.
Pour in enough oil to cover the cheese, and marinate for 2 weeks in the refrigerator.
Serve the feta cheese on hot toast together with the black olives and a drizzling of oil.