Warm Olives & Whipped Feta

Whats better than an olive forward appetizer? A warm olive appetizer.

Looking for an easy appetizer or side dish that looks and tastes like you put in way more effort than you actually did? Then you need to try these warm olives over whipped feta. Spiced with garlic, oregano, lemon, and chili flakes, these briny olives perfectly complement the cool, tangy whipped feta to create an entertaining-worthy dish. Ready in under 15 minutes, it’s an absolute crowd-pleaser… someone grab the crusty bread!

WHAT YOU’LL NEED FOR WARM OLIVES & WHIPPED FETA

WARM OLIVES

• Olives – Player’s choice here, but I like to use a variety for this recipe. The best place to get them is the olive bar at your supermarket. And remember — choose pitted olives, unless you want to be spitting out pits after every bite.
• Garlic – Fresh only, sliced.
• Fresh Oregano – Oregano is one of those herbs I typically prefer dried over fresh — but not here. You can substitute a heavy pinch of dried oregano, but fresh will lend a much better flavor.
• Lemon Peel – A little nub will do just fine. Just make sure when you shave it off the lemon, you leave out the white pith underneath — that part’s bitter.
• Olive Oil – Regular olive oil works here, or a mild extra virgin olive oil. We’re imparting a good amount of flavor with the olives, oregano, and garlic, so a strong extra virgin olive oil would overpower the dish.

WHIPPED FETA

• Feta Cheese – Block, not crumbles. Pre-crumbled or pre-grated cheese is coated in an anti-caking agent, and while it’s absolutely safe and fine to eat, it won’t make for a creamy whipped feta. Plus, let’s be real… the block is cheaper, takes two seconds to break apart, and honestly, it tastes better.
• Greek Yogurt – Plain, unflavored Greek yogurt. If you want to cut the calories a bit, you can go ahead and use fat-free or reduced-fat yogurt. Think thick — Fage is a great option, and it’s what I use in most of my recipes that call for this ingredient.
• Olive Oil – Regular olive oil not extra virgin. Similarly with the olive topping EVOO will overpower the feta.

TOOLS NEEDED

• Food Processor – That feta isn’t going to whip itself. I find a food processor works better than a blender, but a blender will do in a pinch..

HOW TO MAKE WARM OLIVES & WHIPPED FETA

Make the Whipped Feta – In a food processor, add the feta cheese, Greek yogurt, olive oil, and lemon juice. Process on high for 45 seconds to 1 minute, then check the consistency. If it’s still a little lumpy, run the processor for another 30 seconds. Careful not to overdo it — whipped feta can turn into a soupy mess if over-processed. If that happens, just add a bit more feta to thicken it back up. Give it a taste, and add salt if needed (though most of the time, you won’t have to).

Warm the Olives – Prep the olives by either roughly chopping them or crushing them with the side of a knife (or both). In a small saucepan over low heat, add the olives, olive oil, sliced garlic, fresh oregano, lemon peel, and chili flakes. Warm for about 5 minutes — you should see tiny bubbles in the oil, but it should never be vigorously bubbling. The goal here is to gently warm the olives and infuse the oil with all that flavor.

Once done, let the oil cool for 2–3 minutes.

Serve – To serve, spoon the whipped feta into a bowl and top with the warm olives, along with as much or as little of the spiced oil as you’d like. Serve with crusty bread or crackers.

STORING/REHEATING

Whipped feta can be stored in an airtight container in the refrigerator for 3–4 days. The warm olives, however, are best enjoyed right away.

Looking for others dips and bread oil appetizers? Check out the below

Creamy Hummus
Puttanesca Bread Dipping Oil
Crazy Feta