This is one of those simple Greek dishes that proves a point very clearly: when the ingredients are good, you do not need much else.

Whipped feta with olives is a modern take on a very old Greek habit. Feta on the table, olives nearby, good olive oil, and bread to bring everything together.

In many Greek homes, this is not a recipe, it is just food, served without thinking twice.

Creamy, salty, and full of character, this dish works as an appetizer, part of a mezze spread, or even as a quick meal with bread and vegetables.

Crockery & ingredients love using—find them all here: My Mediterranean Greek Pantry

For the whipped feta
200 g Greek feta cheese
3 to 4 tablespoons Greek yogurt
2 tablespoons extra virgin olive oil
Freshly ground black pepper

For the marinated olives
1 cup mixed Greek olives, pitted
2 tablespoons extra virgin olive oil
1 small garlic clove, lightly crushed
Dried oregano or thyme
A pinch of chili flakes or cracked peppercorns
A little lemon peel, optional

Directions

Add the feta, yogurt and olive oil to a food processor.
Blend until completely smooth and creamy. Scrape down the sides once or twice so there are no lumps.
Taste and adjust with a little more yogurt if you want it softer.
In a small bowl, combine the olives with olive oil, garlic, oregano, chili flakes and lemon peel.
Let them sit for at least 10 minutes so they absorb the flavors.
Spread the whipped feta onto a serving plate using the back of a spoon to create soft swirls.
Spoon the marinated olives on top and drizzle with a little of the olive oil from the bowl.
Finish with freshly ground black pepper.
Serving Tip
Serve with warm pita bread, toasted sourdough, or as part of a Mediterranean mezze board.
This also works beautifully as a spread for sandwiches or wraps.