Ingredients
• 1 cup green olives, pitted (Castelvetrano or Spanish work great)
• ½ cup black olives, pitted (optional but delicious)
• 8 oz (225 g) cream cheese, softened
• ¼ cup mayonnaise or Greek yogurt
• 2 tbsp olive oil
• 1–2 cloves garlic, minced
• 1 tbsp lemon juice (fresh)
• 2 tbsp fresh parsley or basil, finely chopped
• ½ tsp dried oregano
• Black pepper to taste
• Chili flakes (optional, for heat)
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Instructions
1. Chop olives
Finely chop olives by hand or pulse briefly in a food processor (leave some texture).
2. Mix the base
In a bowl, combine cream cheese, mayonnaise (or yogurt), olive oil, lemon juice, and garlic until smooth.
3. Fold everything together
Stir in chopped olives, herbs, oregano, pepper, and chili flakes if using.
4. Chill & serve
Refrigerate for 20–30 minutes for best flavor.
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🥖 Serving Ideas
• Spread on toasted bread or crackers
• Serve with pita chips or veggie sticks
• Use as a sandwich spread or wrap filling