For the tapenade:
1 cup pitted Castelvetrano olives, drained
1 cup pitted kalamata olives, drained
¼ cup Pompeian Organic Robust Extra Virgin Olive Oil
2 Tablespoons capers, drained
2 teaspoons fresh oregano, plus more for serving
¼ teaspoon crushed red pepper flakes, plus more for serving
2 peels orange zest
For the whipped feta:
8 ounces feta, drained
⅓ cup full fat Greek yogurt
2 teaspoons Pompeian Organic Robust Extra Virgin Olive Oil
½ teaspoon grated orange zest
10 turns freshly ground black pepper
- In the bowl of a Kitchen Aid 9 Cup Food Processor, pulse together olives, ¼ cup Pompeian Organic Robust Extra Virgin Olive Oil, capers, oregano and pepper flakes until very coarsely chopped. Transfer to a bowl with orange peels; pour a bit more Pompeian Organic Robust Extra Virgin Olive Oil over top and allow to marinate 20 minutes.
- Using a paper towel, wipe out bowl of Kitchen Aid 9 Cup Food Processor.
- Add feta, Greek yogurt, remaining 2 teaspoons Pompeian Organic Robust Extra Virgin Olive Oil, grated orange zest and black pepper. Process on high until smooth; about 1 minute.
- Spread whipped feta over a large serving plate. Spoon marinated tapenade over feta and top with a few leaves of fresh oregano and a sprinkle of red pepper flakes. Serve as desired with crostini, crackers or veggies.