Description
This silky, tang-forward spread marries briny green olives with salty feta and a bright lemon hit — brilliant as an appetizer, sandwich spread, or spooned through pasta.
Ingredients
Scale
- 200 g pitted green olives (about 7 oz)
- 150 g block feta, crumbled (≈5¼ oz)
- 100 g cream cheese, softened (≈3½ oz)
- 2 tablespoons extra-virgin olive oil
- 1 small garlic clove, finely minced
- Zest from 1 lemon
- 1/2 lemon, juiced
Optional mix-ins & garnish
- 1 jarred roasted red pepper, finely chopped (or one home-roasted, diced)
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional, for heat)
- Freshly ground black pepper, to taste
- 2 whole green olives and a drizzle of olive oil to finish (optional)
Instructions
- Add the pitted olives, crumbled feta, cream cheese, olive oil, minced garlic, lemon zest, and lemon juice to a food processor. Pulse until the mixture becomes smooth but still keeps a little texture — aim for a spreadable paste, not completely puréed.
- Stir in the chopped roasted red pepper, oregano, chili flakes, and a few grinds of black pepper. Pulse once or twice just to incorporate the pieces without turning the mix into a paste.
- Transfer the spread to a serving jar or bowl. If you like, finish with a light drizzle of olive oil and place a couple of whole olives on top for presentation.
- Refrigerate at least 30 minutes so the flavors settle and meld — it tastes noticeably better after a short chill.
- Serve with warm pita, toasted baguette slices, crisp vegetables, or use as a zesty sandwich layer.
Notes
- Notes & swaps
- Flavor tip: Use meaty green olives like Castelvetrano or Manzanilla for a milder, buttery olive note.
- For a chunkier, rustic version, skip the processor and chop everything by hand.
- Vegan option: Replace feta and cream cheese with firm plant-based feta and a soft vegan cream cheese.
- This spread doubles as a bold sauce — stir a few spoonfuls into hot pasta with a splash of pasta water for an instant, savory sauce.
- Storage
- Keep chilled in an airtight container for up to 4–5 days. Stir before serving if the oil separates.
Nutrition
- Serving Size: 1/6 recipe (approx. 60g)
- Calories: 180
- Sugar: 1
- Sodium: 680
- Fat: 16
- Saturated Fat: 6
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 0.5
- Protein: 4
- Cholesterol: 25