This is a wonderfully zesty-flavoured dip adapted from Lucy Waverman’s exciting new cookbook Dinner Tonight: 200 Fast + Fresh Mealtime Solutions (Random House). You can refrigerate this for at least 1 week so there’s always something ready for drop-in guests.
At end of Step 1, spoon mixture into a jar. Pour in more olive oil, enough to cover cheese. Screw lid on tightly. Refrigerated, it will keep well for at least 1 week. Saving oil, drain feta mixture. Then scatter feta with olives and mint. Keep seasoned oil in a covered jar in the refrigerator. Use in vinaigrettes, pastas and pizzas or drizzle over hot vegetables. Cloudy when cold, oil will clear at room temperature.