Aniseed Myrtle adds a wonderful depth of flavor to salty feta cheese. Add this to salads, stuffed artichokes or eggplant, pasta dishes or simply on a charcuterie board.
Add olive oil to a small saucepan, on low to medium heat. Leave for about 2 mins, until just warm to touch. Remove from heat.
Add Aniseed Myrtle, allowing it to infuse the oil as it cools down.
Once oil has cooled completely (allow about 30 mins), place feta cubes in glass jar, pour oil over feta ensuring the oil completely covers the feta, seal & refrigerate.
Refrigerate and leave untouched for a week so that feta can absorb the flavor.