Marinated cheese with olives and pepper

Method:

1. Cut the cheese into cubes of 1cm x 1cm. Rinse the olives, pat them dry with paper towels, do the same for the thyme sprigs. Cut the olives into slices and the hot pepper in half.
2. Fill the jar with the cheese, olives, red pepper and thyme. Add extra virgin olive oil until covered and refrigerate for at least 2 hours.

You can store the cheese for about 2 days. Is the olive oil solidified? Then let it come to room temperature before serving.