Mix the yogurt with 1/4 teaspoon of salt. Spoon the yogurt into a cheesecloth-lined strainer set over a bowl and let drain for 2 hours.
In a bowl, mash the yogurt with the feta until smooth. Add the garlic, cayenne, paprika, 1 tablespoon of the olive oil, and black pepper and mix well. Alternatively, puree in a food processor or blender.
To serve, spread the cheese on a serving plate. Drizzle with the remaining 1 tablespoon of olive oil and garnish with olives. Serve with warm pita bread.
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