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–+ servings
Bowl of whipped feta and olives and pita

Whipped Feta with Roast Olives

This fancy restaurant-style appetizer is a fooler! It looks fancy with a stunning presentation but it's actually super simple to make and ready in 15 minutes. Creamy, tangy, salty deliciousness in every bite.
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Course: Appetizer/Snack/Brunch, Brunch, Snacks and Appetizer
Cuisine: Amercian, Greek American
Keyword: appetizer, easy appetizer, restaurant-style
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 servings
Author: Laura Franco

Ingredients 

Roasted Olives

  • 1/4 cup pitted olives
  • 2 sprigs fresh thyme
  • 1 tbsp extra virgin olive oil
  • 2 pepperoncini peppers

Whipped Feta

  • 4 oz. block feta cheese
  • 1/4 cup extra virgin olive oil
  • 2 tbsp honey
  • 3 tbsp plain Greek yogurt
  • lemon zest for garnish
  • fresh thyme and oregano for garnish

Instructions

Roasted Olives

  • Preheat oven to 400°
  • Make a small slice down the side of each pepperoncini peppers.
  • Place olives, olive oil, 1 sprig each of fresh thyme and oregano, and pepperoncini peppers into a small baking dish.
  • Bake for 10 minutes, remove and let cool for 5 minutes.

Whipped Feta

  • While the olives are baking, place the feta, olive oil, honey, and yogurt into a food processor.
  • Mix until creamy. If the mixture appears too dry, add a small amount of olive oil and continue to mix.

Assembly

  • Transfer the whipped feta to a serving dish, leaving a small well in the center for the olives.
  • Spoon the olives in the center of the whipped feta. Discard the pepperoncini peppers and herbs and drizzle any oil left in the baking dish over the whipped feta and olives.
  • Garnish with lemon zest, fresh thyme leaves, and fresh oregano leaves.
  • Serve with pita bread, toast points, crackers, or veggies.

Notes

Krazy Kitchen Mom Tips:
  • I recommend using block-style feta cheese for this recipe. Block-style feta is packed in a salty brine that seals in the tangy salty flavor and maintains the texture that has a nice bite to it.
  • It's best to use pitted olives for this recipe. If you cannot find pitted olive, it's easy to remove the pit. Simply, place an olive on a cutting board, and lay a large chef's knife on top of it. Hit the knife with the side of your fist and the olive will split down the middle making it easy to remove the pit.
  • When plating the whipped feta, use the back of a spoon to make a small tunnel for the extra olive oil to collect.