Step by step recipe:

1. 1 min.

   Blanch the herbs

   Bring a saucepan of water to the boil. Plunge in all the herbs for 15 seconds.
   
   Keep the water on the boil.
2. 1 min.
   Drain the herbs...
3. 1 min.
   ...and dry them.
4. 1 min.

   Prepare the feta

   
   Dry 200 g feta throroughly with absorbant paper.
5. 4 min.
   Dice the feta to whatever size you prefer (I make them about the same size as a sugar cube).
6. 2 min.

   Sterilize the jar

   
   
   Pour a glassful of boiling water into the jar. Screw on the lid, wrap in a cloth for safety, and shake well to sterilize.
   
   Throw the water away and dry the jar throughly.
7. 1 min.

   Bottle

   
   Put half the herbs and peppercorns into the bottom of the jar. Pour a little olive oil on top.
8. 2 min.
   Add the diced feta, then the rest of the herbs.
9. 
   Top up with oil...
10. 1 min.
    ...until the cheese is completely covered.
11. 
    Put the lid on the jar and leave at room temperature for at least three weeks before starting to use the feta in your recipes.