Feta Cheese and Marinated Greek Olives

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