Greek Olive and Feta Spread: A Savory Green Olive Mezze

Grit ezmesi is a vivid Mediterranean spread made with green olives, creamy feta, garlic, and fresh parsley. Just a handful of simple ingredients and one blender are enough to bring a punchy mezze to the table, the kind you want to smear over crusty bread or scoop up with crisp vegetable batons.

Ingredients

• Pitted green olives — 1 cup
• Feta cheese — 3 to 4 large pieces
• Garlic — 3 to 4 cloves
• Fresh parsley — a small handful
• Olive oil — 2 to 3 tbsp, plus a little more for serving

Step-by-Step Recipe

1. Place the pitted green olives in the bowl of a blender.
2. Add the feta pieces, peeled garlic cloves, and parsley leaves.
3. Pour in the olive oil.
4. Blend until smooth and spreadable. If needed, stop once or twice and scrape down the sides so the texture stays even.
5. Spoon the spread onto a plate, smooth the top with the back of a spoon, drizzle generously with olive oil, and serve with crusty bread, pita, or crackers.

Serving and Storage

Serve grits ezmesi chilled or at room temperature. It pairs beautifully with sourdough, freshly baked pita, crackers, and sticks of cucumber, carrot, or celery. Transfer any leftovers to a jar, cover the surface with a thin layer of olive oil, and refrigerate for up to 3 to 4 days.

Tips and Variations

• Adjust the texture to taste: for a rougher spread, use the pulse function or chop by hand; for a creamier finish, let the blender run a little longer and add a touch more oil.
• Balance of flavor: feta and olives are both salty, so extra salt is usually unnecessary. For a brighter edge, add a pinch of lemon zest or a few drops of lemon juice.
• Spicy note: add a pinch of chili flakes or ground pepper.
• Herbs and additions: replace some of the parsley with dill or mint, add a couple of capers for extra punch, or fold in a handful of toasted walnuts for more texture.

Nutritional Value

Nutritional values are approximate per 1 of 4 servings.

Calories	220 kcal
Protein	6 g
Fat	20 g
Carbohydrates	3 g
Fiber	1 g
Sodium	900 mg
Sugars	1 g

FAQ

Can I use a different type of olives?

Yes, Kalamata olives or a mix of green and black olives will work, though the flavor will be deeper and slightly softer. If your olives are very salty, skip any added salt entirely.

What can I use instead of feta?

Try brined cheese or a soft goat cheese. Choose a moderately salty variety and adjust the amount of oil as needed for the creaminess you want.

What if I don’t have a blender?

Finely chop the olives, feta, and parsley with a knife, mash the garlic in a mortar, and slowly work in the olive oil until the mixture becomes a paste.