* I used half light olive oil and half extra virgin olive oil. Much of the olive oil will remain behind.

** Feel free to mix the lemon juice with the olive oil and cheese just before service. I've found that marinating cheese with acid can make the cheese tough as the acid cooks the milk proteins.

• Wash and dry the herbs, then gently bruise them, rubbing and pushing into them with the back of a spoon or tapping with the back of a chef's knife. Go easy.
• Zest the lemon with a zester or a grater and cube the cheese, cutting it into 24 pieces.
• If marinating overnight, place the ingredients into a zip-bag or a covered bowl. Leave on the counter overnight, gently stirring with a spoon or turning the bag a few times to distribute the ingredients. (See post about using garlic)
• If storing in the refrigerator for later or making for a gift, layer the ingredients in the jar in a pleasing way so that they are visible from the outside. Pour in enough olive oil to completely cover the ingredients. Marinate in the fridge for up to two months. (See post about using garlic)
• Serve as an appetizer or with grilled meats and vegetables. Use leftover oil to dress vegetables, meats, salads, as a marinade, or as a bread dip.
• Maxes 24 pieces. Serves 4 at six pieces (one ounce) per person. NET CARBS: 0.29g