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Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
Combine the olive oil, lemon zest strips, lemon juice, fresh oregano sprigs, dried oregano, red pepper flakes, black pepper, and garlic (if using) in a small saucepan. Warm over low heat until the oil is fragrant and small bubbles form around the aromatics, about 3–4 minutes. Remove from heat and let cool to room temperature, about 20 minutes.
Pat the feta cubes dry with a paper towel and arrange them in a clean jar or airtight container in a single layer, or in two snug layers.
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