How long does Creamy Feta & Green Olive Spread last in the refrigerator?

The spread will keep well in an airtight container for up to 5 days. The flavors actually improve after a day as they continue to meld together.

Can I freeze this olive and feta spread?

Yes, you can freeze it for up to 2 months. Thaw overnight in the refrigerator and give it a good stir before serving. The texture might be slightly softer after freezing.

What are the best olives to use for this recipe?

Castelvetrano olives offer a buttery, mild flavor that works beautifully, while Manzanilla olives provide a more traditional briny taste. You can also mix different varieties for complexity.

Creamy Feta & Green Olive Spread: Creamy Dip for Olive Fanatics

Ingredients

— The Base —

200g (approx. 1 1/2 cups) green olives, pitted (Castelvetrano or Manzanilla are best)

150g (5 oz) feta cheese, crumbled (use block feta for better texture)

100g (3.5 oz) cream cheese, softened to room temperature

2 tablespoons extra virgin olive oil

1 clove garlic, minced

1 lemon, zested

1/2 lemon, juiced

— The Mix-Ins —

1 roasted red pepper, chopped (jarred is fine)

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes (optional, for heat)

Black pepper, to taste

Instructions

1. **Prep:** Ensure your cream cheese is at room temperature so it blends smoothly without lumps. Drain the olives and the roasted red pepper.

2. **Blend Base:** In a food processor, combine the green olives, crumbled feta cheese, softened cream cheese, olive oil, minced garlic, lemon zest, and lemon juice. Pulse several times until the mixture is combined and creamy, but still has a bit of texture (you don’t want it completely smooth like hummus).

3. **Add Mix-ins:** Add the chopped roasted red pepper, dried oregano, red pepper flakes, and a pinch of black pepper. Pulse 3–4 times just to incorporate them. You want to see small flecks of the red pepper and herbs throughout the dip.

4. **Chill:** Transfer the spread to a serving bowl or jar. Cover and refrigerate for at least 30 minutes. This step is crucial to let the flavors meld and the cheese firm up slightly.

5. **Serve:** Before serving, drizzle with a little extra olive oil and garnish with a few whole olives or fresh herbs. Serve with pita chips, crackers, or crusty bread.

Notes

**Salt Warning:** Both feta cheese and olives are naturally very salty. Do not add extra salt to this recipe until you have tasted it at the very end.

**Olive Choice:** For a milder, buttery flavor, use Castelvetrano olives. For a stronger, brinier punch, use Manzanilla or Spanish olives.

**Texture:** If you prefer a super smooth, whipped consistency, blend the feta, cream cheese, and oil first until fluffy, then fold in the finely chopped olives by hand.

**Storage:** This spread keeps well in an airtight container in the refrigerator for up to 5 days.

Author: Anna Lovae
Prep Time: 10
Category: Appetizer / Dip
Method: No-Cook
Cuisine: Mediterranean