When choosing the olives, try to get the loose, wrinkly little ones that resemble shrunken heads instead of the smooth, bland types you tend to get in jars. If you have a cherry stoner, well done - use it on the olives.
If not, squeeze each olive between thumb and fingers and fiddle out the stone. Put the fruits in a salad bowl.
Try to find a feta with a faint softness, as they