Jolee's Kitchen: Whipped Feta With Warm Olives

Jolee's Kitchen: Whipped Feta With Warm Olives


Jolee's Kitchen

Today we're bringing you an easy, shareable appetizer. Perfect for your next get together. Paired with our Del Rio Vineyard Estate Merlot, you're sure to be coming back for more. Enjoy! 

Whipped Feta With Warm Olives


For me, part of liking to cook is seeing people smile and react almost instantly. Hoping that someone will make a sound of enjoyment or remark, “Oh my gosh, that is delicious”, is one of the best parts. This is one of those recipes that just makes people happy. Stimulating all those taste bud receptors!

This dish is best when you make it fresh and pour the warm olives over the top, however, it can be made a few days in advance if necessary. If you do that, I would keep the feta mixture and olives separate until served. When you're ready to serve, bring the olives to room temperature and then top the feta. I prefer to serve this with crackers vs bread as I like the crunch of the cracker with this savory dip. Please let me know what you think!  



  • 1 cup Kalamata Olives, halved
  • 1 cup Green Olives, halved
  • 1/3 cup Extra Virgin Olive Oil
  • 6 Cloves Garlic, smashed
  • 1 shallot, quartered
  • 1 Lemon, quartered
  • 2 Sprigs Fresh Thyme
  • 2 Sprigs Fresh Oregano
  • Chili Flakes
  • 1 Block Feta Cheese (8oz)
  • 3 ounces cream cheese, room temperature
  • 2-3 tbsp Honey
  • 1/4 cup Sour Cream
  • Black Pepper


1. Preheat the oven to 450 degrees. In a baking dish, combine the olives, olive oil, garlic, shallots, lemon, thyme, oregano, and a big pinch of chili flakes. Bake for 20-25 minutes, until the garlic turns golden and the oil is sizzling. Watch to make sure they don't burn. Stir halfway through.

2. Meanwhile, whip the feta. Combine all ingredients in a food processor and pulse until smooth and creamy. The feta can be kept in the fridge for up to 3 days. 

3. To serve, spoon the feta into a serving bowl, or onto a serving platter, and then top with the warm olives. Throw away the lemon and herbs, or use them as garnish. Serve with bread or crackers.