Whipped Feta with Roasted Olives
Serves 6-8 as a snack
500g mixed olives
40g baby capers, drained
Zest and juice of 1 lemon
1 tsp chilli flakes
5 cloves garlic, thinly sliced
3 sprigs fresh oregano, plus extra to garnish
60ml Bertolli Organic Extra Virgin Olive Oil Robusto
Sea salt and freshly cracked black pepper
Crackers, to serve
180g Greek feta, room temperature
80g cream cheese, room temperature
Splash of milk
Zest of 1 lemon
To make roasted olives, preheat oven to 180ºC (160ºC fan).
In a baking dish combine all ingredients, season then mix well. Place into the centre of oven and roast for 15-20 mins, stirring every 5 mins.
Meanwhile, to make whipped feta, combine all ingredients in a food processor and blitz until smooth and creamy.
Spoon the whipped feta into a serving dish, spread evenly. Spoon over roasted olives and garnish with a little extra fresh oregano. Serve with crackers.