• 350g fetta
  • 1/3 cup olive oil
  • 1 1/2 tablespoons lemon juice
  • 2 teaspoons thyme leaves
  • 1 teaspoon rosemary, chopped
  • cracked black pepper
  • 2 tablespoons green olives, finely chopped
  • baked bagel chips or croutons, to serve
  • Crumble fetta into large pieces and place in a non-metallic bowl. Add olive oil, lemon juice, thyme leaves, rosemary and cracked black pepper. Toss gently to combine, cover and refrigerate for 3 hours or until needed.
  • Place fetta on a serving plate, drizzle over the marinade and sprinkle with 2 tablespoons finely chopped green olives. Serve with store-bought baked bagel chips or croutons.