Ingredients
Roasted Olives
- 2 cups mixed olives, pitted
- 1/3 cup extra virgin olive oil
- 6 cloves garlic, smashed
- 1 shallot, quartered
- 1 lemon, quartered
- 2 sprigs fresh thyme
- 2 sprigs fresh oregano
- Pinch of chili flakes
Honey Whipped Feta
- 1 cup (8 ounces) crumbled feta cheese
- 3 ounces cream cheese, at room temperature
- 2-3 tablespoons honey
- Black pepper, to taste
Instructions
- Preheat and roast olives: Preheat your oven to 450°F (232°C). In a baking dish, combine the mixed olives, extra virgin olive oil, smashed garlic cloves, quartered shallot, lemon quarters, fresh thyme and oregano sprigs, and a generous pinch of chili flakes. Bake the mixture for 20-25 minutes until the garlic turns golden and the olive oil is sizzling, allowing the flavors to meld beautifully.
- Prepare honey whipped feta: While the olives roast, place the crumbled feta, room temperature cream cheese, honey, and black pepper into a food processor. Pulse until smooth and creamy, creating a luscious, slightly sweet whipped feta spread that you can store in the refrigerator for up to three days.
- Assemble and serve: Spoon the honey whipped feta into a serving bowl. Top with the warm, aromatic roasted olives. Serve immediately alongside your choice of bread or crackers for a perfect appetizer experience.
Notes
- Use a mixture of olives (such as Kalamata, Castelvetrano, or green olives) for more complex flavor.
- Adjust the honey amount in the whipped feta to taste for sweetness preference.
- The roasted olives can be spooned over salads or grilled meats as well.
- If you do not have a food processor, use a hand mixer or whisk to combine feta and cream cheese thoroughly.
- Store leftover whipped feta in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
