Whipped feta and roasted olives is a warm, salty, and creamy appetizer that comes together in about 30 minutes. Creamy feta is blended with Greek yogurt and olive oil until light and fluffy, then topped with olives roasted in herbs and chili until they are jammy and intense. It works because the tangy, cool feta balances the rich, briny warmth of the roasted olives, making it a perfect spread for crusty bread or fresh vegetables.
Ingredients
- 8 oz (225 g) feta cheese, drained and roughly crumbled
- 1/2 cup (120 g) plain full-fat Greek yogurt
- 2 tbsp (30 ml) extra-virgin olive oil, plus more for serving
- 1 tbsp (15 ml) fresh lemon juice
- 1 small garlic clove, minced
- 1 1/2 cups (180 g) mixed olives (such as Castelvetrano, Kalamata, and Cerignola), drained and patted dry
- 1 tbsp (15 ml) extra-virgin olive oil, for roasting
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional, for heat)
- 1 lemon, zested into strips (optional, for garnish)
- Fresh thyme sprigs, for garnish
- Warm pita, baguette slices, or raw vegetables, for serving
Instructions
- Preheat your oven to 400°F (200°C). Line a small baking sheet with parchment paper.
- In a medium bowl, toss the drained olives with 1 tbsp (15 ml) olive oil, dried oregano, and red pepper flakes if using. Spread them in a single layer on the prepared baking sheet.
- Roast the olives for 15–20 minutes, shaking the pan once halfway through, until they are slightly blistered and fragrant. Remove from the oven and let them cool slightly while you make the feta.
- While the olives roast, place the crumbled feta, Greek yogurt, 2 tbsp (30 ml) olive oil, lemon juice, and minced garlic in a food processor.
- Pulse the mixture a few times, then process continuously for 2–3 minutes, stopping to scrape down the sides once or twice, until the mixture is completely smooth and fluffy. If it seems too thick, add 1–2 teaspoons of water or olive oil and process again.
- Transfer the whipped feta to a shallow serving bowl or plate, spreading it into an even layer with the back of a spoon.
- Spoon the warm roasted olives and any oil from the pan over the top of the whipped feta.
- Drizzle with a little extra olive oil, scatter the lemon zest and fresh thyme over the top, and serve immediately with warm pita, baguette slices, or raw vegetables.
Tips
- Use block feta, not pre-crumbled: Pre-crumbled feta often contains anti-caking agents that prevent it from whipping into a smooth texture. Buy a block of feta in brine for the best, creamiest result.
- Don’t skip the yogurt: The Greek yogurt adds tang and lightens the texture. If you want a richer dip, substitute the same amount of cream cheese or mascarpone, but note that the flavor will be less tangy.
- Adjust the salt: Feta and olives are both naturally salty. Taste the whipped feta before adding any salt—you almost certainly won’t need it. If you use low-sodium feta, you may need a small pinch.
- Make it ahead: The whipped feta can be made up to 2 days in advance and stored in an airtight container in the refrigerator. Let it come to room temperature for 20 minutes before serving, then top with freshly roasted olives.
Serving Suggestions
Serve this as a starter for a Mediterranean-inspired meal, alongside grilled lamb, roasted chicken, or a simple green salad. It also works well as part of a mezze spread with hummus, baba ganoush, and stuffed grape leaves. For a heartier snack, pile it onto warm flatbread with sliced cucumbers and tomatoes.
Variations
- Herbed feta: Add 2 tbsp (5 g) fresh chopped dill, mint, or chives to the food processor with the feta for a brighter flavor.
- Spicy version: Add 1/2 tsp smoked paprika or a pinch of cayenne pepper to the feta mixture, or use chili-infused olive oil for roasting the olives.
- Roasted tomatoes: Replace half the olives with 1 cup (150 g) cherry tomatoes, roasted alongside the olives until they burst. This adds sweetness and acidity.
- Nutty twist: Sprinkle 2 tbsp (15 g) toasted pine nuts or chopped walnuts over the top just before serving for extra crunch.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The whipped feta will firm up when cold; let it sit at room temperature for 15–20 minutes before serving. To reheat, place the olives (separate from the feta) in a small skillet over medium heat for 2–3 minutes, or microwave them for 30 seconds. The feta is best served cold or at room temperature—do not microwave the whole dish, as the feta will separate and become grainy.
Frequently Asked Questions
Can I use feta made from sheep’s milk or cow’s milk? Yes, both work. Sheep’s milk feta is more traditional and has a richer, tangier flavor, while cow’s milk feta is milder and creamier. The texture will be similar in both cases.
What if I don’t have a food processor? You can use a high-speed blender, but you may need to add a little more olive oil or yogurt to get the mixture moving. Alternatively, mash the feta with a fork and vigorously whisk in the yogurt, oil, and lemon juice—this will give a slightly more rustic texture.
Can I use pitted olives? Yes, pitted olives are easier to eat and safer if serving to children. If you use olives with pits, warn your guests, as the pits can be a choking hazard.
Is this dish served hot or cold? The whipped feta is served at room temperature or slightly chilled, while the olives are best served warm. The contrast in temperature is part of the appeal. If you prefer everything cold, simply skip the roasting step and toss the olives with the oregano and oil.
Can I freeze whipped feta? Freezing is not recommended, as the texture will become crumbly and watery when thawed. It is best made fresh or stored in the refrigerator for up to 3 days.
What can I serve instead of bread? Sliced cucumber, bell pepper strips, endive leaves, or lightly steamed blanched green beans all work well and keep the dish gluten-free and lower in carbs.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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