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Roasted Olives with Whipped Feta - Recipe

These Roasted Olives with Whipped Feta is the perfect starter, snack or even cheese platter addition. The olives are roasted with garlic, lemon, shallots and oodles of fresh herbs. And the Feta is whipped with honey and yoghurt. Serve with some toasted, crusty baguette and you have a delicious treat that your guests will love.
Price Per Item:
R 0,00


Roasted Olives

  • 2 – 4 Tbsp Olive Oil
  • 4 – 6 Cloves of garlic Pealed and smashed
  • 1 Shallot or small onion Quartered
  • 1 Small Lemon Quartered
  • 1 Cup Black Olives Pitted
  • 1 Cup Green Olives Pitted
  • 2 tbsp Fresh Oregano Finely chopped
  • 2 Sprigs Fresh Thyme
  • 1 tsp Chilli flakes or one small fresh chilli deseeded

Whipped Feta

  • 250 grams Feta cheese
  • ¼ Cup Plain Greek yogurt (60ml)* OR
  • 80 grams Plain Cream Cheese* softened to room temperature
  • 3 Tbsp Honey
  • Freshly ground black pepper


Roasted Olives

  • Preheat the oven to 230°C
  • Pit the olives. Halves some and leave some whole if you wish. Peel the garlic and smash with the flat side of a large knife. Chop the oregano and quarter the lemon and shallot/onion
  • Add the olive oil and all the other ingredients for the roasted olives to a baking dish. Roast for 20 – 25 minutes. Giving it a good mix half way
    If using toasted baguette, slice your baguette, brush with a little olive oil and place on a baking tray. Pop it in the oven for the last 10 minutes of cooking time for the olives

Whipped Feta

  • Add all the ingredients to a food processor and blitz until smooth (Please see notes regarding yoghurt vs. cream cheese)
  • Place in a serving bowl and keep chilled until the olives are ready


  • The olives are ready when they're slightly softening and the garlic is soft and golden. Remove from the oven
  • Place a generous spoon or two of the roasted olive mixture to the whipped feta
  • Serve with toasted baguette or your favourite crackers and more olives on the side


*If you prefer more of a dip consistency for the whipped feta, then Greek yoghurt works perfectly. That’s what I used on this occassion. If you prefer a thicker, more ‘spreadable’ texture, then I would recommend using cream cheese instead of the yoghurt. The flavour stays the same. It’s just the consistency that changes.

Recipe by Vanessa Vermaak @ My homemade Kitchen