Feta Cheese in Oil

I think I may have been Greek in my last life.  I love Greek food and have a special fondness for feta cheese.  Here is a nice way to store feta for a while and give your salads or pita sandwiches a little oomph!

2/3 C. good quality extra virgin olive oil plus extra for topping off oil as needed.
Juice of 2 lemons
Handful of thyme or oregano, leaves only
1 tsp. green peppercorns (optional)
Freshly ground black pepper
1/2lb. Greek feta cheese, cut into bite sized cubes

Put the oil, lemon juice, thyme or oregano, and peppercorns (if using) in a large bowl and stir carefully to mix.  Season with some freshly ground black pepper; you won't need salt as feta cheese is plenty salty on its own.

Put the feta cheese in a sterilized jar and pour the oil mixture over the cheese.  Press cheese down lightly to remove any air pockets, then top off with more oil if needed until all cubes are completely covered.  Seal, label and store in the fridge.  Once opened, keep refrigerated, top off with more oil if necessary so the feta cheese is completely covered and use withing 4 months.