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.

Ingredients

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

Ingredients

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.

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