Olive & Feta Mediterranean Spread

We're loving this creamy, savoury spread that brings together salty feta, briny green olives, fresh garlic, parsley and a generous splash of top extra virgin olive oil. Delicious spooned onto warm, crusty sourdough, served with crackers or as part of a Mediterranean grazing platter. We used Sabino Leone Terrastoria Le Custodi dell'Anfora, a beautifully balanced Italian Peranzana that adds depth, richness and a lovely peppery finish.

Ingredients

200 g feta cheese
80 g green olives, pitted and roughly chopped
1 small clove garlic, finely grated
3 tablespoons Olivver extra virgin olive oil, plus extra for drizzling
2 tablespoons fresh flat-leaf parsley, finely chopped
Freshly ground black pepper, to taste
A squeeze of fresh lemon juice (optional)

Method

Prepare the feta - crumble into a bowl and mash with a fork until it begins to soften. Add 2 tablespoons of extra virgin olive oil and mix until creamy but still slightly textured.

Stir through the chopped green olives, grated garlic and fresh parsley, distributing everything evenly through the cheese.

Add the remaining tablespoon of olive oil and a little freshly ground black pepper. For a brighter, fresher flavour, add a small squeeze of lemon juice. Mix gently until combined. Cover and refrigerate for 20–30 minutes to allow the garlic, olives and herbs to infuse the cheese.

Spoon into a shallow bowl, make a few swirls with the back of a spoon and finish with a generous drizzle of extra virgin olive oil. Scatter over a little extra parsley and serve with warm grilled sourdough or crusty bread.

Keep refrigerated in an airtight container and use within 3 days. Allow to stand at room temperature for 10–15 minutes before serving for the best flavour and texture.