Whipped Feta with Pan-Fried Sicilian Olives and Blistered Tomatoes 🍅

Drain and roughly chop the Sicilian olives.

Add the olives to a pan with 1–2 tbsp olive oil, half of the minced garlic, lemon zest, and salt and pepper to taste. Pan-fry over medium heat until crispy, then stir in the rice wine vinegar. Remove from the pan and set aside.

Add the cherry tomatoes to the same pan with the remaining minced garlic. Cook on medium-low for 10 minutes or until blistered. Season with salt and pepper to taste.

To a food processor, add the crumbled feta cheese, Greek yoghurt, juice of ½ lemon, and 1 tbsp olive oil. Blend until smooth and thick. Taste and season with salt and pepper if needed.

Spread out the whipped feta base onto a plate. Add pan-fried olives and blistered tomatoes.

Top with more lemon zest, fresh thyme, hot honey, and salt and pepper to taste.

Serve with your favourite bread (focaccia preferred!)