Whipped Feta with Marinated Olive Tapenade - Pompeian

Ingredients

• 1 cup pitted Castelvetrano olives, drained
• 1 cup pitted kalamata olives, drained
• ¼ cup Pompeian Organic Robust Extra Virgin Olive Oil
• 2 Tablespoons capers, drained
• 2 teaspoons fresh oregano, plus more for serving
• ¼ teaspoon crushed red pepper flakes, plus more for serving
• 2 peels orange zest
• 8 ounces feta, drained
• ⅓ cup full fat Greek yogurt
• 2 teaspoons Pompeian Organic Robust Extra Virgin Olive Oil
• ½ teaspoon grated orange zest
• 10 turns freshly ground black pepper