These Roasted Olives with Whipped Feta is the perfect starter, snack or even cheese platter addition. The olives are roasted with garlic, lemon, shallots and oodles of fresh herbs. And the Feta is whipped with honey and yoghurt. Serve with some toasted, crusty baguette and you have a delicious treat that your guests will love.
I must admit, roasting the olives is a revelation. In the unlikely event that you have any olives left over, pop them in the food processor for an yummy olive tapenade.
If you prefer more of a dip consistency for the whipped feta, then Greek yoghurt works perfectly. That’s what I used on this occasion. If you prefer a thicker, more ‘spreadable’ texture, then I would recommend using cream cheese instead of the yoghurt. The flavour stays the same. It’s just the consistency that changes.
Another fun fact, if you have any leftovers, the roasted olives and whipped feta makes a scrumptious pasta sauce. I made the full recipe here, but was only serving two since we did not have guests on this occasion. We therefore had quite a bit left over. Brain wave. We made some penne and stirred the olives and whipped feta through and it resulted in a delicious pasta dish.
All of the delicious ingredients for this Roasted Olives with Whipped Feta recipe were supplied by Wild Organic Foods. Please do head over to their website to see their awesome range of high quality organically farmed produce, pantry staples and so much more. They conveniently collect the items weekly from local farms and producers. Then deliver it to your door or other convenient collection points. Farm fresh to your table.
Roasted Olives with Whipped Feta
- 2 – 4 Tbsp Olive Oil
- 4 – 6 Cloves of garlic Pealed and smashed
- 1 Shallot or small onion Quartered
- 1 Small Lemon Quartered
- 1 Cup Black Olives Pitted
- 1 Cup Green Olives Pitted
- 2 tbsp Fresh Oregano Finely chopped
- 2 Sprigs Fresh Thyme
- 1 tsp Chilli flakes or one small fresh chilli deseeded
- 250 grams Feta cheese
- ¼ Cup Plain Greek yogurt (60ml)* OR
- 80 grams Plain Cream Cheese* softened to room temperature
- 3 Tbsp Honey
- Freshly ground black pepper
- Preheat the oven to 230°C
- Pit the olives. Halves some and leave some whole if you wish. Peel the garlic and smash with the flat side of a large knife. Chop the oregano and quarter the lemon and shallot/onion
- Add the olive oil and all the other ingredients for the roasted olives to a baking dish. Roast for 20 – 25 minutes. Giving it a good mix half way
- If using toasted baguette, slice your baguette, brush with a little olive oil and place on a baking tray. Pop it in the oven for the last 10 minutes of cooking time for the olives
- Add all the ingredients to a food processor and blitz until smooth (Please see notes regarding yoghurt vs. cream cheese)
- Place in a serving bowl and keep chilled until the olives are ready