FETO Herb cream

FETO Herb cream

Perfect for dipping!


Chop FETO into coarse cubes and combine with the salt, pepper, olive oil and soy milk (or water) in a mixing bowl. Purée until smooth with an immersion blender. Chop the olives finely and add them to the cream. Fold in the garlic and lemon juice. Season with salt and pepper.

Make sure you also try FETO cream lemon and FETO Bell Pepper cream!

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200 gTaifun FETO Herb
6 tbsp. olive oil
3-4 tbsp. soy milk or water
100 gblack olives, pitted and finely chopped
1 tsp. lemon juice
1clove of garlic, crushed
salt & pepper

Our recommendation
The cream will keep in a closed container in the refrigerator for 2-3 days.

Used product