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Infuse the oil: In a small saucepan, combine the olive oil, lemon zest, garlic, bay leaf, coriander and peppercorns. Heat gently over very low heat for 30 minutes to infuse, stirring occasionally to break up any clumps. (You want to avoid caramelization on the garlic, so if you need to turn the heat on and off to keep it from browning, do it.)
Strain the oil into a small container and discard the solids. Let the oil cool to room temperature.
Marinate the feta: In a small bowl, crumble the feta into large chunks. Cover the feta with the aromatic oil and let marinate for at least 30 minutes. Serve immediately or refrigerate for up to 1 week.