- ¼ cup of pitted whole black olives
- ¼ cup of pitted whole green olives
- ¼ cup Wilson’s Extra Virgin Olive Oil
- 1 – 2 bunches of thyme
- Flaky salt and pepper
- 250g feta cheese (crumbled)
- ½ cup Wilson’s Extra Virgin Olive Oil
- ¼ cup creamed cheese
- ¼ cup water
- 2 tablespoons honey
- 1 – 2 bunches thyme
- 1 – 2 bunches oregano
- Lemon zest
- Salt and pepper
Preheat the oven to 210 degrees Celsius. Place your olives in an oven proof dish, top with Wilson’s Extra Virgin Olive Oil, salt and pepper. Mix until all the olives are coated evenly. Add thyme and place in the oven for 8 to 10 minutes. Once baked, set aside and allow to cool.
Add crumbled feta, cream cheese, water and ½ cup of Wilson’s Extra Virgin Olive Oil to a food processor. Process for 2 to 3 minutes. Add lemon zest, black pepper and honey to the mixture and blend again for 2 minutes.
Add feta dip to a bowl and add the roasted olives on top, including the oil from the oven dish. Garnish with thyme, oregano and black pepper and serve.