Marinated Olives with Whipped Feta
These Marinated Castelvetrano Olives with Whipped Feta are the easiest, most low-effort-high-impact Thanksgiving appetizer — perfect for when you’re “on olive duty” but refuse to show up empty-vibed.
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Ingredients
Whipped Feta
- 8 ounces block feta drained
- ¾ cup Greek yogurt
- Zest of 1 lemon
- 2 tbsp extra-virgin olive oil more as needed
Marinated Olives
- 1 jar Castelvetrano olives
- ½ cup good-quality extra-virgin olive oil
- 2 cloves garlic thinly sliced
- 1 bay leaf
- ½ tbsp fresh rosemary chopped (or 1 tsp dried)
- Zest of 1 lemon
- Dash of Aleppo pepper flakes
- 1 tbsp red wine vinegar
Instructions
- Make the Whipped Feta: Add the feta, Greek yogurt, lemon zest, and olive oil to a food processor. Blend until completely smooth, scraping down the sides as needed. Add more olive oil to loosen if desired. Transfer to a serving bowl.
- **Adjust for Flavor Sensitivity: If you’re sensitive to strong flavors, swap the EVOO for avocado oil and omit the Aleppo flakes (or replace with a small pinch of regular red pepper flakes).
- In a small saucepan, combine the olive oil and garlic and cook until garlic starts to turn golden. Add bay leaf, rosemary, lemon zest, Aleppo pepper flakes, and red wine vinegar. Heat over low for another minute or so... DO NOT OVERHEAT!
- Serve: Spoon the warm marinated olives into a bowl and serve alongside the whipped feta with crusty bread, crackers, or pita chips.
Servings: 6