For a smoother tapenade, process the ingredients for a longer period, but be careful not to over-process and turn it into a paste. If you prefer a vegetarian version, omit the anchovies and add a pinch of sea salt to enhance the flavor. Store the tapenade in an airtight container in the refrigerator for up to 5 days. The flavors will continue to develop over time.
Feta Tapenade
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PREP TIME10 mins
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COOK TIME0 mins
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TOTAL TIME10 mins
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SERVING24 People
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VIEWS10
A vibrant Mediterranean-inspired spread, blending the briny depth of olives with the creamy tang of feta. This tapenade is an instant flavor enhancer, perfect for crusty bread, grilled vegetables, or as a delectable addition to your charcuterie board.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate2 g
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Cholesterol7 mg
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Fiber0 g
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Protein2 g
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Saturated Fat2 g
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Sodium462 mg
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Sugar0 g
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Fat10 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Prepare the Base: In a food processor, combine the Kalamata olives, green olives, lemon juice, anchovy fillets, garlic, thyme, and rosemary. (Estimated time: 5 minutes)
02
Step
2 mins
Pulse to Coarsely Chop: Pulse the mixture in short bursts until it is coarsely chopped but not completely smooth. You want to retain some texture. (Estimated time: 2-3 minutes)
03
Step
4 mins
Emulsify with Olive Oil: Transfer the olive mixture to a bowl. Slowly drizzle in the olive oil while stirring continuously with a spoon or spatula. This helps to emulsify the mixture and create a smooth, cohesive tapenade. (Estimated time: 3-5 minutes)
04
Step
2 mins
Incorporate Feta: Gently fold in the crumbled feta cheese, being careful not to overmix. The goal is to distribute the feta evenly throughout the tapenade while maintaining its texture. (Estimated time: 2 minutes)
05
Step
2 mins
Season and Adjust: Season the tapenade with freshly ground black pepper. Taste and adjust seasonings as needed. You may want to add a bit more lemon juice for brightness or a pinch of red pepper flakes for a subtle kick. (Estimated time: 1-2 minutes)
06
Step
30 mins
Rest and Serve: Allow the tapenade to rest for at least 30 minutes before serving. This allows the flavors to meld together. Drizzle with additional olive oil before serving, if desired. (Estimated time: 30+ minutes)
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Caleigh Armstrong
Jun 28, 2025I made this without the anchovies and it was still fantastic. I added a few sun-dried tomatoes for extra flavor.
Cassandre Schimmel
Jun 24, 2025So easy to make and tastes gourmet! I love spreading it on toasted baguette slices.
Issac Mante
Jun 22, 2025Absolutely delicious! I served this at my last party and everyone raved about it. The feta adds such a unique twist.