Olive & Feta Cheese Log
This Olive & Feta Cheese Log is salty, creamy, a little tangy, and rolled in the prettiest peppercorn crust that makes it look far fancier than the effort it takes! This is one of those appetizers you can whip up in minutes, and you’ll feel absolutely certain everyone at the table is going to love it.
Honestly, is there anything better than a cheese log appetizer? Especially during the holidays, I’m always searching for something simple but impressive, and this one truly takes the cake. The flavors are bold but balanced, the textures are spot-on, and that little bite from the peppercorn crust makes every cracker you pair with it feel special. I just know your guests are going to love this one!
From the creamy base to the briny chopped olives to that subtle sweetness from the orange marmalade, this log has everything I want in an entertaining recipe. It’s the kind of dish you can prepare ahead of time without stress, bring to any gathering, or keep in the fridge for whenever friends drop by!
And if you love cheese logs as much as I do, try my cranberry pistachio crusted cheese log recipe, too!
Why You’ll Love This Cheese Log with Olives & Feta
- Effortless but impressive. Comes together in minutes and looks like a gourmet appetizer!
- Big, bold flavor. Creamy cheese meets salty olives, bright citrus, and a peppery crust. Need I say more?
- Make-ahead friendly! The log actually tastes better after it chills and firms up, so you can make it ahead of any even you have coming up.
- Perfect for entertaining: Pairs beautifully with crackers, crostini, or fresh veggies!
Ingredients You Need
- Cream Cheese: Softened cream cheese is the creamy, smooth base that helps the log hold its shape.
- Feta Cheese: If you know me, you know I love feta cheese! It adds tanginess and saltiness to the cheese log. Crumbled feta is easiest to use as it blends into the cream cheese for the perfect texture.
- Mixed Olives: Go for a mix of green, black, or kalamata. Chop them fairly small so the log rolls neatly!
- Orange Zest: A pop of brightness that keeps the cheese from feeling too heavy.
- Chives: Fresh chives add mild onion flavor and color.
- Orange Marmalade: A touch of sweetness that balances the briny olives and salty feta.
- Peppercorns: I used a combo of pink peppercorns, black peppercorns, and green peppercorns. These add color and a touch of heat!
Substitutions & Variations
- Swap in goat cheese. Feel free to swap the feta cheese with soft goat cheese. This version tastes amazing with lemon zest instead of orange!
- Try different citrus. Lime or lemon zest works beautifully if you prefer something less sweet than orange.
- Switch up the coating. You can skip the pepper blend and roll the log in chopped herbs, toasted crushed nuts, or even some everything bagel seasoning.
- Make it spicy! Add a pinch of crushed red pepper flakes or finely chopped jalapeño to the cheese mixture for some added heat.
- Add in fresh herbs. Fresh dill, parsley, or basil can replace the chives for a different flavor profile.
How to Make This Olive & Feta Cheese Log Recipe
- Combine Cheese Log Ingredients: In a medium bowl, combine the softened cream cheese and crumbled feta cheese. Add the chopped olives, orange zest, chopped chives, and orange marmalade to the cheese mixture. Stir gently to distribute evenly.
- Shape into Log: Lay a piece of plastic wrap or parchment paper on your countertop. Spoon the cheese mixture onto the center and shape it into a log, using the plastic wrap to help you roll and smooth it out. Twist the ends of the wrap to secure the log.
- Chill: Refrigerate the log for at least 1 hour (or up to overnight) to allow the flavors to meld and the log to firm up.
- Roll in Crushed Peppercorns: Before serving, mix the crushed pink peppercorns, black pepper, and green pepper in a shallow dish. Roll the chilled cheese log in the pepper mixture to coat evenly.
- Serve & Enjoy: Transfer the cheese log to a serving platter. Serve with crackers, crostini, or fresh vegetables.
Tips for Success
- Soften your cream cheese fully! Cold cream cheese won’t blend smoothly and will leave lumps in the cheese log mixture. Let it sit at room temperature for about one hour so everything mixes effortlessly.
- Chop the olives finely. Big chunks will make the log harder to roll and more likely to crumble. Aim for small, even pieces so the mixture holds together and slices cleanly.
- Chill the log long enough! At least an hour is great, but overnight is even better. The extra chill time helps the flavors meld and gives the log its firm, sliceable texture.
- Crush the peppercorns, don’t grind them. Using a mortar and pestle or pressing them with the back of a spoon gives you varied textures (some coarse, some fine) which makes the crust stick better and adds a more interesting bite.
How to Serve a Cheese Log
Serve this cheese log with your favorite crackers, crostini, or toasted baguette slices. It pairs well with anything sturdy enough to hold a generous smear! Fresh vegetables like cucumber rounds, bell pepper strips, or snap peas make a great lighter option for guests who want something crunchy without adding more carbs.
You can also build a full charcuterie-style cheese board around it with prosciutto, salami, grapes, nuts, and a drizzle of honey on the side (trust me, honey + feta is always a win!).
Storage Suggestions
- Refrigerate: Keep the olive and feta cheese log wrapped tightly in plastic wrap for up to 4–5 days. If it’s already coated in pepper, it will still hold up well, though the peppercorns may soften slightly over time.
- Prep ahead: You can make the log up to 24 hours in advance, just add the pepper coating right before serving for the best texture!
Frequently Asked Questions
A cheese log is a soft cheese mixture shaped into a long, log-like form that’s easy to slice and spread. It’s typically coated in nuts, herbs, spices, or peppercorns for added flavor and texture.
Cheese balls are shaped into a round sphere, while cheese logs are formed into a long cylinder. Both are made from similar ingredients, but logs are often easier to slice and serve on a platter.
You can swap in different cheeses as long as you keep the cream cheese in the mix! The cream cheese is what gives it the texture that is soft enough to hold it in the log shape. As for the feta cheese, you can swap it with cheeses like goat cheese, ricotta, or whipped feta. Just make sure the cheese is soft enough to mix in smoothly and hold its shape!
More Appetizer Recipes to Try
- Parmesan Rosemary Shortbread
- Baked Feta with Honey & Grapes
- Cranberry Pecan Stuffed Brie
- Polpette di Parmigiano
- Roasted Feta with Plums and Figs
Cream Cheese Log Recipe with Olives & Feta
Ingredients
- 8 oz cream cheese softened
- 8 oz feta cheese crumbled
- 1 cup mixed olives chopped
- Zest from 1 orange
- 1 tbsp chopped chives
- 1 tbsp orange marmalade
Spices:
- 1 tbsp pink peppercorns crushed
- 1 tsp black pepper crushed
- 1 tsp green pepper crushed
Instructions
- In a medium bowl, combine the softened cream cheese and crumbled feta cheese. Add the chopped olives, orange zest, chopped chives, and orange marmalade to the cheese mixture. Stir gently to distribute evenly.
- Lay a piece of plastic wrap or parchment paper on your countertop. Spoon the cheese mixture onto the center and shape it into a log, using the plastic wrap to help you roll and smooth it out. Twist the ends of the wrap to secure the log.
- Refrigerate the log for at least 1 hour (or up to overnight) to allow the flavors to meld and the log to firm up.
- Before serving, mix the crushed pink peppercorns, black pepper, and green pepper in a shallow dish. Roll the chilled cheese log in the pepper mixture to coat evenly.
- Transfer the cheese log to a serving platter. Serve with crackers, crostini, or fresh vegetables.
Video
Notes
- Soften your cream cheese fully! Cold cream cheese won’t blend smoothly and will leave lumps in the cheese log mixture. Let it sit at room temperature for about one hour so everything mixes effortlessly.
- Chop the olives finely. Big chunks will make the log harder to roll and more likely to crumble. Aim for small, even pieces so the mixture holds together and slices cleanly.
- Chill the log long enough! At least an hour is great, but overnight is even better. The extra chill time helps the flavors meld and gives the log its firm, sliceable texture.
- Crush the peppercorns, don’t grind them. Using a mortar and pestle or pressing them with the back of a spoon gives you varied textures (some coarse
