This easy Olive Feta Board is sweet, savory, and made with less than ten ingredients. Creamy whipped feta spread is topped with tangy marinated olives crunchy walnuts, and sticky pomegranate molasses. Served with pita, crackers, and all your favorite dippers, it’s a dreamy snack or appetizer for all your entertaining needs!
Table of Contents
- What Is a Feta Board, Anyway?
- What Is Feta Cheese Made From?
- Ingredients You’ll Need
- Blend Away! How to Make a Homemade Olive Feta Board
- Serving Suggestions
- Can I Make This Feta Board Ahead of Time?
- Common Questions About This Olive Feta Board Recipe
- More Crowd-Pleasing Appetizers and Snacks
- Olive Feta Board Recipe Recipe
What Is a Feta Board, Anyway?
If you’ve been on TikTok or pretty much anywhere online, you’ve probably seen the infamous butter board recipes floating around. They’re so popular they’ve been deemed the new charcuterie board.
Honestly, we’re big fans, but you know what we love even more than butter? Feta!
It’s every bit as rich and fluffy as butter and, in our opinion, is even more versatile. So, we decided to put a twist on the trend, and made this Middle Eastern-inspired olive feta board recipe, too.
That said, feta boards are platters of feta cheese (that is typically whipped) topped with veggies, fruit, or assorted garnished and served with bread, veggies, and other dipping options.
They’re like restaurant bread baskets meet cheese boards, and we’re totally obsessed!
What Is Feta Cheese Made From?
A soft, white, fairly mild cheese, feta cheese is made with either 100% sheep’s milk or a combination of sheep and goat milk. Molded into large blocks and aged in brine, feta is slightly tangy and ranges in texture being either incredibly creamy or crumbly and dry depending on how long it is aged.
Ingredients You’ll Need
This feta board comes together with two components, but the ingredients are simple. Here’s everything you need to create a dip that’s sweet, savory, tangy, and totally unique!
For the Feta Dip
- Feta Cheese – We recommend full-fat block feta cheese for the creamiest texture and boldest taste.
- Yogurt – We use plain yogurt, but you could also opt for Greek yogurt for an extra boost of protein! Either way, full-fat varieties taste best.
- Honey – Used to add just a touch of sweetness. Maple syrup works well, too.
For the Marinated Olives
- Olives – We use a combination of Kalamata and green olives but feel free to include whatever you like best.
- Olive Oil – To coat the olives, infuse flavor, and provide a source of healthy fats.
- Za’atar – A popular Middle Eastern spice that’s earthy, lemony, just a little salty, and a lot delicious.
- Oregano – To enhance the herbaceous flavor.
Blend Away! How to Make a Homemade Olive Feta Board
To create this olive feta board, we broke the instructions down into two parts. All you’ll need is a food processor and a serving board!
- Create the Feta Dip: In the bowl of the food processor, add the feta, yogurt, and honey. Pulse until a smooth, creamy texture is formed.
- Create the Olive Topping: In a medium-sized bowl, add the olives, and toss them with oil, making sure they are coated completely. Sprinkle the seasonings on top, and stir to coat the olives again.
- Combine: Spread the feta mixture on top of a large serving board, and carefully spread the olive mixture on top. Then, chill in the fridge, and enjoy!
Serving Suggestions
This feta board recipe is so tasty we are known to take bites with a spoon as we assemble it. However, it makes for a super yummy appetizer spread when paired with options like:
- Pita Bread
- Crackers
- Chips
- Crostini
- Carrots
- Celery Sticks
- Sliced Bell Peppers
Can I Make This Feta Board Ahead of Time?
This feta board is best served right away. However, if you want to prepare it ahead of time, it can be covered and stored in the fridge for up to two to three days.
We recommend keeping the olive topping in a separate airtight container until just before serving to prevent the feta board from becoming soggy!
Common Questions About This Olive Feta Board Recipe
We haven’t tried it, but we think goat cheese or ricotta would both taste great with this recipe!
What is feta made out of?
Traditional feta cheese is made out of nothing but sheep’s milk. However, you’ll also find varieties that contain up to 30% goat milk.
The term “feta” originated in Greece in the 17th century and means slice or slab which refers to the practice of slicing up cheese and placing it in barrels.
Persian feta is a type of feta cheese made from cow’s milk marinated in garlic, bay leaves, thyme, and olive oil. It’s softer, creamy, and less tangy than Greek feta commonly found in stores.
More Crowd-Pleasing Appetizers and Snacks
Become the hostess with the mostess with even more delicious appetizers like these:
- Baba Ganoush
- Whipped Goat Cheese with Strawberries
- Whipped Feta with Cranberries and Walnuts
- Marinated Tomatoes and Feta Dip
Olive Feta Board Recipe
Ingredients
- 8 ounces full-fat feta cheese
- ¼ cup plain yogurt
- 1 Tablespoon honey
- 1 cup Kalamata olives
- 1 cup green olives
- 3 Tablespoons extra virgin olive oil
- 1 Tablespoon za’atar
- 1 Tablespoon dried oregano
Instructions
- In the bowl of a food processor, add the feta, yogurt, and honey. Pulse until well combined and smooth.8 ounces full-fat feta cheese, ¼ cup plain yogurt, 1 Tablespoon honey
- In a separate bowl, add the olives, olive oil, za’atar, and oregano. Stir to combine and coat the olives.1 cup Kalamata olives, 1 cup green olives, 3 Tablespoons extra virgin olive oil, 1 Tablespoon za’atar, 1 Tablespoon dried oregano
- Spread the feta mixture in an even layer on a clean serving board. Top with the olive mixture and pine nuts, if desired.
- Serve immediately!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The recipe ingredients do not match the ingredients highlighted. For example, no Feta is included. I had to rate it to submit but I have not tried it the way it is listed.
Thanks for catching this, Mary! We recently updated the recipe to make it even better. The post is on our to-do list to update ASAP!
Xo,
Alia & Radwa
Fabulous
Thank you Sophie!
xo,
Alia & Radwa
I doubled the tecipe, as the original recipe was so runny I knew it wouldn’t spread. It was still runny. So I def 4 ozs of goat cheese to try to firm it up. Still runny. I had to serve it in a bowl and just spoon it onto crackers. Taste was good but this was not a spreadable item. Very disappointing.
Oh no, so sorry to hear that you had trouble with this recipe. Did you use a food processor or blender? Also, it’s very important to process just until smooth and being careful not to over process. We hope you give it a try again!