- 1 block of Greek feta cheese (cut in bite sized cubes)
- 2 tablespoons Milanese Gremolata Extra Virgin Olive Oil
- 1 teaspoon dried oregano
- 1/4 cup Kalamata olives, pitted
- Freshly ground black pepper, to taste
- Fresh oregano leaves (optional, for garnish)
- Lemon wedges, for serving
- Begin by placing the block of feta cheese on a serving dish or plate.
- Drizzle the extra virgin olive oil over the feta, ensuring it's evenly coated.
- Sprinkle the dried oregano over the cheese, allowing its aromatic flavors to infuse.
- Scatter the Kalamata olives on top of the feta for a burst of salty goodness.
- Add a few grinds of freshly ground black pepper for a hint of spice.
- If desired, garnish with fresh oregano leaves for an extra touch of color and flavor.
- Serve the Greek feta cheese with oregano and olives alongside lemon wedges for a zesty finish.