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  • 12 ounces drained, rinsed green olives (pref. Castelvetrano)
  • 2 serrano peppers, halved
  • 1 medium clove of garlic, thinly sliced
  • slivered peel of one lemon
  • 6 tablespoons extra virgin olive oil
  • ½ cup gin
  • ½ teaspoon dried oregano
  • a few sprigs of dried thyme, or equivalent
  • ¼ cup of cubed feta cheese
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