ingredients

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

preparation

  1. 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.
  2. Using a paper towel, wipe out bowl of Kitchen Aid 9 Cup Food Processor.
  3. 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.
  4. 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.

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