Ingredients
10.5 ounce Greek feta block, cut in half
2 blood oranges (or other citrus)
½ cup Lindsay Kalamata Olives
½ cup Lindsay Pitted Manzanilla Olives
2-3 cloves garlic, thinly sliced
3-5 sprigs dill
1/2 cup extra virgin olive oil
Kosher salt to taste
Pepper to taste
Sliced baguette