Whipped feta stuffed olives mix two favorite party trends into one creamy, briny bite. The smooth feta filling tucks right into pitted olives, and you can serve them as is or wrapped in puff pastry. Either way, they disappear fast.
Why Serve Whipped Feta Stuffed Olives
- Creamy whipped feta meets salty black olives
- An easy no-bake version or a baked puff pastry one
- A make-ahead appetizer that comes together fast
- Easy to flavor with garlic, lemon, or herbs
Whipped feta is just feta blended with Greek yogurt until light and mild. Spoon it into olives and you have a snack that feels fancy with almost no effort.
Pat jarred roasted red pepper dry before blending so the feta stays thick and pipeable.
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Why You’ll Love These Whipped Feta Stuffed Olives
- The whipped feta turns light and creamy against the salty olive
- These whipped feta stuffed olives can go raw or baked, your call
- Each bite balances briny, tangy, and rich in one mouthful
Ingredient Notes
A quick look at the key ingredients helps you shop and prep. These are general notes; the exact measurements in the recipe card tell you how much to use.
- Feta cheese: a block in brine whips up smoother than pre-crumbled feta
- Greek yogurt: it lightens the feta and adds a gentle tang
- Black olives: choose large or colossal pitted olives so they hold plenty of filling
- Puff pastry: keep it cold and use it only if you want a baked version
For equipment a food processor does the heavy lifting for the whipped feta. You will also want a butter knife or small spoon for stuffing and a baking sheet if you go the puff pastry route.
How to Make Whipped Feta Stuffed Olives
Whipped feta stuffed olives start with one quick blend, then a little hands-on stuffing. From there you decide whether to bake them or serve them straight away.
- Blend the feta, yogurt, red pepper, lemon juice, garlic, and oregano until smooth
- Press the filling into each pitted olive with a butter knife or the back of a spoon
- Stop here and add them to a cheese board, or keep going for a baked version
- Wrap each olive in a small square of puff pastry and seal the edges well
- Bake at 375 degrees until golden brown, then serve right away
This recipe makes about 16 servings worth of stuffed olives. You can whip the feta up to 3 days ahead and stuff the olives the day you plan to serve them.
Storage Options
The whipped feta and stuffed olives store well, while the baked version is best fresh. Keep everything chilled until serving.
- Store leftover whipped feta in a covered container for up to 5 days
- Keep stuffed, unbaked olives chilled and serve within 2 days
- Enjoy baked olives within 1 day, as the pastry softens over time
Variations & Substitutions
The whipped feta is a blank canvas, so flavor it however you like. A few easy swaps keep these stuffed olives fresh each time.
- Stir in capers or extra lemon for a brighter, zippier filling
- Add more garlic for a bolder, punchier bite
- Use green olives in place of black for a sharper flavor
- Mix in chopped fresh herbs like dill or basil
What to Serve with Whipped Feta Stuffed Olives
Whipped feta stuffed olives shine on a grazing table. Surround them with a few easy Mediterranean bites.
- A glass of chilled red or crisp white wine
- Warm pita wedges and a bowl of hummus
- Crispy arancini with pancetta and basil for a fried bite
- A round of avocado fritters with a creamy dipping sauce
Got a few questions before you start blending? Here are the ones that come up most often.
Frequently Asked Questions
Can I make whipped feta stuffed olives ahead of time?
Yes, whip the feta up to 3 days ahead and stuff the olives the day you serve so they stay fresh.
Do I have to bake them?
Not at all, the stuffed olives are delicious raw on a cheese board; the puff pastry step is optional.
Why is my whipped feta runny?
Pat any jarred roasted red pepper dry and use block feta, since extra moisture thins the filling.
Can I use green olives instead?
Yes, green olives work well and add a sharper, brinier flavor.
Whether you keep them simple or wrap them in golden pastry, these little bites bring a lot of flavor to the table. Set out a platter and watch them go.
Whipped Feta Stuffed Olives
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Ingredients
- 16 oz feta cheese
- ⅓ cup plain Greek yogurt I used Fage
- 1 oz roasted red pepper if you use jarred, pat dry
- 1 tsp lemon juice
- 2 cloves garlic
- ½ tsp dried oregano
- 2 cups large or colossal black olives pitted
- ½ lb puff pastry
Instructions
- In your food processor, combine feta, yogurt, red pepper, lemon juice, garlic and oregano. Pulse until smooth.
- Using a butter knife or the back of a spoon, press mixture into the hole of the olive.
- At this point you can stop here and put the stuffed olives on your cheese board. If you want to bake them, continue on…
- Depending on what sized olive you are using, cut a square of puff pastry big enough to wrap around the olive. Be sure to press the edges well to seal. Bake in a 375º oven until golden brown. Serve right away.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh my Melanie!! Another ‘small bite’ from a beautiful bite that looks and sounds fabulous!! I love black olives so I will be trying this recipe out immediately and then keeping it in my back pocket for pop up as well as scheduled activities this holiday season! Thank you!!
I’m glad you like it. I’m an olive lover too. Actually, I’m a fan of anything Mediterranean. The whole culture is yummy!
“Which route you choose to take is totally dependent on how much you like your company.” LOL!
I had never heard of whipped feta – and had no idea I was missing out on a trend.
Thanks for another nifty recipe!
;o)
– Lee
Ok, let’s be honest. There are some recipes we hold out on for the ones we really love. The ones that take lots of work are usually reserved for the people who I’m close to, lol. The rest get the easy stuff.
Lee, was it you who asked about the pics not printing with the recipes? I can’t remember, but I am looking into it.
OMG. That’s all I can say. These look divine!
This is very similar to something we used to pick up each Friday morning at the local bakery several years ago. Since then we’ve moved to another city and haven’t seen them since. The one here (Israel) is sans the cheese and has green olives baked in the puff pastry. I can’t wait to try them with the cheese and black olives….although I’m sure many with green olives will be popped into the oven as well.
Welcome! I have to tell you, green olives are my passion. Feel free to use whatever olive you like. It will be just as delicious!