Feta and Green Olive Spread

Feta and Green Olive Spread transforms simple pantry staples into an irresistible Mediterranean-inspired dip that disappears within minutes at every gathering. This creamy, tangy, briny spread combines crumbled feta cheese with meaty green olives, roasted red peppers, and fresh lemon for a flavor-packed appetizer that requires zero cooking.

Whether you’re hosting game day, planning a holiday party, or simply craving a bold snack to enjoy with crackers and veggies, this spread delivers restaurant-quality taste with minimal effort.

Why You’ll Love This Recipe

• Bold Mediterranean Flavors: Briny olives, tangy feta, and zesty lemon create an unforgettable taste combination that keeps everyone coming back for more.
• No-Cook Convenience: Simply blend the ingredients in a food processor and you’re done—no oven, no stovetop, no cleanup hassles.
• Incredibly Versatile: Serve it as a dip, sandwich spread, pasta topper, or even a filling for stuffed chicken breasts or peppers.
• Make-Ahead Friendly: The flavors actually deepen and improve after chilling, making this perfect for busy hosts who want to prep in advance.
• Customizable Heat Level: Add as much or as little chili flakes as you prefer to suit your spice tolerance perfectly.

Equipment Needed

• Food processor or high-powered blender
• Measuring cups and spoons
• Rubber spatula
• Serving bowl or jar
• Zester or microplane (for lemon zest)
• Citrus juicer (optional, but helpful)

Print

Ingredients You’ll Need

Base Ingredients:

• 7 oz green olives, pitted (Castelvetrano or Manzanilla work beautifully)
• 5 oz feta cheese, crumbled (block feta in brine, not pre-crumbled)
• 3.5 oz cream cheese, softened to room temperature
• 2 tablespoons extra virgin olive oil
• 1 garlic clove, minced
• Zest of 1 lemon
• Juice of ½ lemon (about 1-2 tablespoons)

Flavor Boosters:

• 1 roasted red pepper, chopped (jarred or freshly roasted)
• 1 teaspoon dried oregano
• ½ teaspoon red chili flakes (adjust to taste, or omit for mild version)
• Freshly ground black pepper to taste

Optional Garnish:

• 2 whole green olives
• Drizzle of extra virgin olive oil
• Fresh herbs like parsley or dill

Ingredient Notes

Green Olives: Choose high-quality, meaty green olives for the best flavor and texture. Castelvetrano olives are buttery and mild, while Manzanilla olives bring more brine and tang. Avoid canned olives as they lack the bold flavor this spread needs. Always buy pitted olives to save prep time.

Feta Cheese: Block feta stored in brine delivers superior creaminess and tang compared to pre-crumbled versions, which often contain anti-caking agents that affect texture. Greek or Bulgarian feta work exceptionally well. If unavailable, French feta makes a suitable substitute.

Cream Cheese: This ingredient adds luxurious creaminess and balances the saltiness of the olives and feta. Make sure it’s fully softened at room temperature for smooth blending. Greek yogurt or ricotta can substitute for a lighter version, though the texture will be slightly different.

Roasted Red Pepper: Jarred roasted red peppers work perfectly and save considerable time. Look for varieties packed in water or oil without added sugar. For the freshest flavor, roast your own red bell peppers over an open flame or under the broiler until charred, then peel and chop.

Lemon: Fresh lemon juice and zest are essential for brightness and balance. Always zest before juicing, and use organic lemons when possible to avoid waxy coating bitterness. The acidity cuts through the richness beautifully.

Olive Oil: A good-quality extra virgin olive oil enhances the Mediterranean character. Use one you’d enjoy drizzling on salads—the flavor comes through clearly in this spread.

Step-by-Step Instructions

Step 1: Prepare Your Ingredients

Remove the cream cheese from the refrigerator at least 30 minutes before starting to ensure it’s completely softened. Drain the olives and pat them dry with paper towels. Zest your lemon before juicing it. Mince the garlic clove finely or use a garlic press for easier incorporation.

Step 2: Blend the Creamy Base

Add the green olives, crumbled feta, softened cream cheese, olive oil, minced garlic, lemon zest, and lemon juice to your food processor. Pulse 8-10 times until the mixture comes together but still has visible texture.

Step 3: Add the Flavor Elements

Add the chopped roasted red pepper, dried oregano, chili flakes, and freshly ground black pepper to the food processor. Pulse just 2-3 more times to incorporate these ingredients while maintaining some chunky texture. Taste and adjust seasoning

Step 4: Transfer and Garnish

Spoon the spread into your serving bowl or a glass jar using a rubber spatula, smoothing the top. Drizzle with a little extra virgin olive oil and press whole green olives into the surface for an elegant presentation.

Step 5: Chill for Best Flavor

Cover the spread and refrigerate for at least 30 minutes before serving. This chilling time allows the flavors to meld together beautifully and the spread to firm up slightly.

Pro Tips & Cooking Hacks

• Don’t over-process: Pulse in short bursts rather than running the processor continuously. You want a textured spread with visible olive and pepper pieces, not a smooth puree.
• Room temperature matters: Cold cream cheese won’t blend smoothly and will leave lumps. If you forget to soften it, microwave for 10-15 seconds to take the chill off.
• Adjust consistency easily: Too thick? Add a tablespoon of olive oil or a splash of the brine from the olives. Too thin? Stir in a bit more cream cheese or feta.
• Taste as you go: Olive brininess and feta saltiness vary by brand. Always taste before adding any extra salt—you probably won’t need it.
• Oil separation is normal: If olive oil separates after refrigeration, simply stir the spread before serving to bring it back together.
• Presentation tip: Serve in a shallow bowl with a generous drizzle of olive oil and olives on top. This looks bakery-counter gorgeous with minimal effort.

Tips & Variations

Vegan Version: Swap the feta and cream cheese for plant-based alternatives. Violife or Follow Your Heart make excellent dairy-free feta, and Kite Hill or Miyoko’s cream cheese work beautifully. The flavor will be milder but still delicious.

Different Olive Options: Try Kalamata olives for a fruitier, deeper flavor profile, or mix green and black olives for complexity. Just reduce the lemon slightly when using Kalamatas as they’re already quite fruity.

Heat Things Up: Stir in a spoonful of harissa paste, Calabrian chili paste, or finely chopped fresh jalapeños for serious kick. Start with a teaspoon and add more to taste.

Herb Boost: Fresh herbs transform this spread. Try adding 2 tablespoons fresh parsley, dill, or mint during the final pulse for bright, herbaceous notes.

Extra Umami: Fold in a teaspoon of capers, a few sun-dried tomatoes, or a tablespoon of nutritional yeast for added depth and savory complexity.

Chunky Style: Skip the food processor entirely and chop everything by hand for a rustic, tapenade-like texture. This takes more time but gives you complete control over the texture.

Serving Suggestions

Classic Appetizer Spread: Serve with warm pita bread, toasted baguette slices, crackers, or fresh-cut vegetables like cucumber rounds, bell pepper strips, and carrot sticks. This makes an impressive addition to any mezze platter alongside hummus and tzatziki.

Sandwich and Wrap Upgrade: Use this spread instead of mayo or mustard on sandwiches and wraps. It’s exceptional with grilled chicken, roasted vegetables, or sliced turkey. Try it in a pressed panini with fresh mozzarella and tomatoes.

Pasta Sauce Base: Thin the spread with a little pasta cooking water and toss with hot pasta for an instant creamy sauce. Add grilled shrimp or chicken for a complete meal. Cherry tomatoes and fresh basil make perfect finishing touches.

Stuffing and Filling: Use as a filling for chicken breasts, bell peppers, or mushrooms before baking. The flavors intensify beautifully when cooked. It also works wonderfully spread inside puff pastry for elegant appetizer pinwheels.

Common Mistakes

• Using pre-crumbled feta: This often contains anti-caking agents that prevent smooth blending and affect the creamy texture you want.
• Skipping the chill time: The spread needs at least 30 minutes in the fridge for flavors to develop and marry together properly.
• Over-blending: Processing too long creates a baby-food texture instead of a rustic, chunky spread with character.
• Forgetting to drain olives: Excess brine makes the spread too thin and overly salty—always pat olives dry before using.
• Using low-quality olives: Bland, canned olives produce bland spread. Invest in good jarred or deli-counter olives for the best flavor.
• Adding salt without tasting: Between the feta, olives, and roasted peppers, you almost never need additional salt.

What to Serve With Feta and Green Olive Spread

Mediterranean Feast: Create a stunning mezze platter by pairing this spread with hummus, baba ganoush, marinated artichokes, dolmas, and warm flatbread. Add some marinated olives, feta cubes, and fresh vegetables for a complete spread that feeds a crowd.

Wine and Cheese Board: This spread shines on a cheese board alongside aged cheddar, brie, and goat cheese. Pair with a crisp Sauvignon Blanc, dry rosé, or even a bold red like Tempranillo. Add some marcona almonds, dried fruits, and honey for balance.

Grilled Protein Topper: Dollop this spread over grilled lamb chops, chicken thighs, or white fish like sea bass or halibut. The bright, briny flavors cut through rich meats beautifully. It’s also fantastic with grilled halloumi cheese.

Brunch Addition: Serve alongside bagels with smoked salmon, cream cheese, capers, and red onion. The olive spread adds an unexpected Mediterranean twist to your traditional brunch spread. Try it on an everything bagel with sliced cucumbers and tomatoes.

Frequently Asked Questions

Can I make this spread ahead of time?

Absolutely! This spread actually tastes better after sitting in the refrigerator overnight. The flavors meld together and deepen beautifully. Make it up to 5 days in advance and store in an airtight container in the fridge.

Can I freeze feta and olive spread?

Freezing isn’t recommended because the dairy content causes texture changes upon thawing. The cream cheese and feta can become grainy and separated. Stick to refrigerating for best results and enjoy within a week.

What can I use instead of cream cheese?

Greek yogurt, sour cream, or ricotta cheese all work as substitutes, though they’ll create a tangier or lighter texture. For a vegan option, use plant-based cream cheese from brands like Kite Hill or Miyoko’s.

How do I make it spicier?

Increase the red chili flakes to 1 teaspoon or add a tablespoon of harissa paste. You can also fold in diced fresh jalapeños or a few dashes of hot sauce. Start small and taste as you go.

Can I use black olives instead?

Yes, though the flavor will change significantly. Black olives are milder and less briny. Kalamata olives work best as a substitute since they have a bolder, fruitier flavor that stands up well in this spread.

💬 Tried this recipe? Leave a comment and rating below!