Appetizers

Whipped Feta Recipe with Roasted Olives

Byhamza November 19, 2025

Let Me Tell You About This Whipped Feta Business…

Honestly, there are days when the only thing that gets me through are snacks. (Not sorry about it.) I discovered this whipped feta with roasted olives one night when I had friends coming over—panicked, as usual, since I’d spent the afternoon lost in a rabbit hole of old episode re-runs and not, you know, prepping anything. Fast forward: I threw together some feta, roasted my sad-looking olives, and—wow. Let’s just say there was a silent, reverent moment at the table. Now I make this any time I need to look like I’ve got my act together… even if the rest of my kitchen is chaos.

Okay, but Why Would You Love This?

I make this recipe every time I’ve promised a fancy appetizer but actually just want to keep my slippers on. My family goes crazy for it because it’s salty, creamy, and kind of posh feeling (even though it’s really just feta and old olives, shh). Plus, if you’re like me and you bought a giant jar of olives then forgot them at the back of the fridge, this is how you win them back to glory. Or, if you’re in a pinch and the store feta is a bit bland, I just mix in extra lemon and garlic—you can’t lose. Unless you drop your olives all over the floor, like I once did…

What You’ll Need (With Some Cheeky Swaps)

200g feta cheese (I use whatever’s on sale, but my grandmother swore by Dodoni—can’t always get it though)
1/3 cup Greek yogurt (or honestly, sour cream works well if that’s all you’ve got)
1 lemon, zested and juiced (or a cheeky splash of bottled juice if you’ve no fresh lemons, not ideal but it’ll do)
2 cloves garlic (I sometimes use the pre-minced stuff, who has time for peeling?)
1 cup mixed olives, pitted (green, black, Kalamata, whatever—you do you)
2 tbsp olive oil (extra virgin sounds snazzy but any will work in a pinch)
1 tsp dried oregano (fresh is grand, but I almost never remember to buy it)
1/4 tsp chili flakes (optional, skip if the kids are involved—they once complained for approx. 30 mins straight)
Black pepper, to taste (I go heavy-handed, probably too much?)
A handful of chopped parsley (Totally optional, but makes it look posh)

Here’s How to Make Everything Come Together

First, crank your oven up to 200°C (or 400°F, ish); don’t bother preheating perfectly—close enough is good, especially if you’re hungry.
Spread your olives on a baking sheet (parchment? If you can find it), drizzle with 1 tbsp olive oil, sprinkle on the oregano and chili flakes. Toss it. Roast for about 10-15 minutes, until they go all wrinkly and the kitchen smells kind of amazing. A few minutes over doesn’t hurt.
Meanwhile, dump the feta, Greek yogurt, garlic, 1 tbsp olive oil, half the lemon juice, all the zest, and some black pepper into a food processor. Blitz until super creamy. (This is where I usually take a sneaky taste—sometimes needs more lemon. Or, honestly, more yogurt if it’s too thick.)
If you don’t have a food processor, a good old fork and elbow grease will sort it. You just won’t get it quite as smooth—chunky is fine, rustic even.
Once your olives are all roasted, let them cool a tad. I sometimes get impatient and end up burning my mouth… Don’t be me.
Spoon the whipped feta into a low bowl, swirl with the back of a spoon (channel your inner artist, or just slap it on—both work). Pile on the roasted olives, drizzle any leftover oily herby bits from the baking tray on top.
Sprinkle over parsley like you mean it. Or don’t. It’s tasty either way.

Little Notes from My Messy Countertop

I once made this with goat cheese instead of feta out of desperation—wasn’t half bad! Bit stronger, though.
This recipe genuinely likes to be made ahead; the flavors chill out together in the fridge and, weirdly, I think it tastes better the next day. But in my house, it’s gone in an hour so who’s really to say.
If you go wild on the garlic, be prepared for some serious breath. Learned this the…aromatic way.

Tried These Variations?

Added toasted pine nuts on top. Verdict: fancy, but almost too fancy for our lot.
Used sun-dried tomatoes instead of olives once—bit of a flop. Definitely stick to olives.
Whipped in a tad of honey for a salty sweet thing—surprisingly good next to really spicy olives. Would do again.

The Stuff You Need (and What to Use If You Don’t Have It)

Food processor (otherwise a bowl and vigorous fork action—sweat equity counts for something, right?)
Baking tray (or just an oven-safe dish, go wild)
Spoon, knife, a bowl—standard kit

Pro tip: If all else fails, a potato masher gets it mostly smooth. Nobody’s judging in this kitchen.

How and Where This Actually Gets Stored

Tuck it in a container with a lid (or a plate over a bowl, if all else fails), stick it in the fridge, and eat within 3 days. Truthfully, in my house, it barely sees sunset the same day it’s made. If you want more detail on storing dips like this, Sirius Eats has a good primer.

How I Serve It (AKA, Snack Time Rules)

We do pita chips or toasted sourdough on most days, but my cousin once dipped cold pizza in it and claims it changed his life. I like thick cucumber sticks for the illusion of health. Oh, and a cold drink never hurts—white wine, maybe a fizzy lemonade. More inspiration? Bon Appétit has a killer mezze roundup.

Don’t Rush These Steps (Learn from Me, Please)

If you try to use feta straight from the fridge, it’s too firm and hates to blend.
I once thought “How bad can it be if I just mix it all by hand?”—answer: chunky, but fine if you like it that way.
Let the roasted olives cool a smidge before piling them on or the feta will go runny at the edges. Unless you like that kind of chaos.

Questions I Actually Get (Yes, Seriously)

Can I use low-fat feta?: Yeah, but honestly, it’s a bit sad and not as dreamy. Will work in a pinch tho, especially if you add extra yogurt for creaminess.
Do you have to roast the olives?: No, but it’s so quick and gives the olives that “been on holiday” vibe. If you skip it, try at least tossing them with some oil at room temp.
What if I don’t like garlic?: Skip it, or swap for roasted garlic which is mellower—actually, that’s really good (should do that more often myself).
How long does this keep?: Technically up to 3 days in the fridge—though, honestly, what leftovers?
Can you freeze it?: Haven’t tried, but my cousin did—said it was “weirdly grainy after thawing”—so I wouldn’t unless you’re feeling adventurous.

Oh, and if you like this, you might want to check out Smitten Kitchen’s herby version. She’s got some clever twists—not that mine needs improving, ahem.

hamza