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1. In a small bowl combine the olive oil, herbs, garlic, lemon juice, cracked peppercorns, and poppy seed. Stir until well mixed. Add cheese cubes and toss very gently to coat. Divide the mixture between two clean half-pint jars with lids.
2. Cover and store in the refrigerator for 3 to 5 days. To use, let stand at room temperature for 30 minutes before serving. Serve feta cubes on an appetizer tray.