Ingredients
12 ounces drained, rinsed green olives (pref. Castelvetrano)
2 serrano peppers, halved
1 medium clove of garlic, thinly sliced
slivered peel of one lemon
6 tablespoons extra virgin olive oil
1/2 cup gin
1/2 teaspoon dried oregano
a few sprigs of dried thyme, or equivalent
1/4 cup of cubed feta cheese
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