Step 1

Stuff the olives with about 1/4 tsp of feta cheese using your finger or a toothpick. If using a block of feta, cut about 1/2 inch sticks and press them into the olives. Repeat until all olives are filled.

Step 2

In a large glass jar or container, combine the olive oil with the lemon zest, spices and garlic and mix together.

Step 3

Add the olives into the marinade and toss together.

Step 4

If serving right away or the same day, you can leave them at room temperature.

Step 5

Refrigerate the leftovers for up to 5 days, and let the olives reach room temperature before serving since the oil may firm up in the fridge.