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For Feta:

8 ounces feta cheese, cut into 1/2-inch thick slices

4 tablespoons extra virgin olive oil

Juice one lemon

1/2 teaspoon dried Greek oregano

Freshly ground pepper, to taste

For marinated olives:

1/2 pound Calamata olives, drained

1/2 pound cracked green olives, drained

1/4 pound Thassos olives, drained

2 tablespoons dried Greek oregano

Pinch Aleppo pepper (crushed red pepper can be substituted)

Zest and juice one lemon

2 tablespoons fresh parsley, chopped

1 cup olive oil

Fresh ground pepper, to taste