Castelvetrano Olive Feta Tapenade

Prep Time: 15 mins | Cook Time: 0 mins | Course: Small Bites | Yield: 3 cups 

Castelvetrano olives, capers, feta cheese, and fresh oregano marinate with lemon and olive oil in this amazing spread. Perfect with a sourdough baguette. Inspired by Stella of Hungry Happens https://hungryhappens.net/easy-greek-olive-tapenade/ 

8 oz castelvetrano olives

2 Tbsp capers

½ lemon, zested and juiced

1 clove garlic

¼ cup Italian parsley

1 Tbsp fresh oregano leaves

1 tsp dried oregano 

Salt and pepper, to taste

2 green onions, chopped 

⅓ cup feta cheese 

⅓ cup good olive oil

Using a food processor with a metal blade, process about ⅔ of the olives with capers, lemon zest, lemon juice, garlic, parsley, fresh oregano, dried oregano, salt, and pepper to a spread-like consistency. Scrape into a serving bowl and slice the remaining olives, green onions, feta cheese, and olive oil. Serve with a sourdough baguette or other great loaf of bread.