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Black Olive and Feta Flatbreads. Topped with tomatoes or red chilli.

Black Olive and Feta Flatbreads

Prep 3 minutesCooking 1 minutes2 people

Black olive and feta flatbreads make a great starter, tapa or side dish. They only take four minutes to make, so can serve as a delicious Mediterranean-inspired snack at any time of day or night.


1 minutes

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15 minute or less

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1 tbsp Early Harvest Arbequina Extra Virgin Olive Oil

Sea salt flakes and black pepper

2 flatbreads (or flour tortillas)

2 tbsp Black Olive Tapenade

50g Feta Cheese

1 red chilli, de-seeded and finely chopped or 2 medium tomatoes, thinly sliced

1 red pepper, cut into chunks


  1. Heat a large non-stick pan on a high heat and warm the flatbreads for 30 seconds on each side. Remove the flatbread and spread with black olive tapenade.
  2. Crumble on the feta cheese.
  3. Top with your choice of red chilli or tomato and drizzle with extra virgin olive oil if you like.

Included in this Recipe

Early Harvest Arbequina Extra Virgin Olive Oil

Early Harvest Arbequina Extra Virgin Olive Oil

Single varietal, stone crushed, cold extracted, Extra Virgin Olive Oil made from the first Arbequina olives of the season.