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a bowl of feta and olive tapenade shot wide in landscape orientation on a stone board, chunky olives flecked with white feta and parsley, surrounded by pita chips, natural light, shallow depth of field, a lemon half blurred in the background

Feta and Olive Tapenade

Pita or cracker scooping is elevated with this chunky olive tapenade paired with creamy feta, capers, and lemon.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 1 cup Kalamata olives pitted
  • 4 oz feta crumbled
  • 2 tbsp capers drained
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp fresh parsley chopped

Method
 

  1. Pulse the olives and capers in a food processor until coarsely chopped.
  2. Add the olive oil and lemon juice and pulse a few more times.
  3. Transfer to a bowl and fold in most of the crumbled feta.
  4. Top with the remaining feta and parsley.
  5. Serve with pita chips or crackers for scooping.

Notes

This tastes even better after an hour in the fridge.