A bold, creamy dip for olive lovers. Blended green olives, feta, and lemon make this spread perfect for entertaining or snacking.

Scale

Base

200 g green olives (pitted)

150 g feta cheese (crumbled)

100 g cream cheese (room temp)

2 tbsp extra virgin olive oil

1 garlic clove, minced

Zest of 1 lemon

Juice of ½ lemon

Add-ins

1 roasted red pepper, chopped

1 tsp dried oregano

½ tsp chili flakes (optional)

Freshly ground black pepper, to taste

Topping (Optional)

2 whole green olives

Drizzle of olive oil

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1. In a food processor, combine green olives, feta, cream cheese, olive oil, garlic, lemon zest, and juice. Blend until smooth but slightly textured.

2. Add chopped roasted red pepper, oregano, chili flakes, and black pepper. Pulse 2–3 times to mix while keeping some chunks.

3. Spoon the dip into a jar or bowl. Drizzle with olive oil and top with whole green olives.

4. Chill for 30 minutes to let the flavors meld.

5. Serve with pita chips, crostini, or raw vegetables.

Use quality olives like Castelvetrano or Manzanilla for better flavor.

For a chunkier dip, chop ingredients by hand.

Vegan option: substitute feta and cream cheese with plant-based alternatives.

Serve as a sandwich spread or swirl into pasta for a bold sauce.