• Servings : 4
  • Preparation time : 15 minutes

Ingredients

  • 4 slices of toasted sourdough bread
  • 2 ripe avocados, halved and pitted
  • 200 g crumbled feta cheese
  • 100 g pitted Kalamata olives
  • 1 tablespoon chopped fresh oregano
  • Extra virgin olive oil
  • Salt and freshly ground black pepper

Cooking steps

  • Spread the avocado on the slices of toast.
  • Spread the crumbled feta cheese over the avocado.
  • Garnish with the Kalamata olives and fresh oregano.
  • Drizzle with olive oil.
  • Season with salt and pepper.

Olea Salbo's little extra

For an even more delicious spread, you can add a thin slice of tomato or cucumber.

You can also toast the Kalamata olives in a pan with a little olive oil before placing them on the toast.

If you don't have fresh oregano, you can replace it with dried.

These spreads are perfect for a light lunch, brunch or aperitif.

The Kalamata olive is a variety of olive from the south of the Peloponnese in Greece. It is renowned for its fleshy, purple to black colour. These olives are often used in Mediterranean cuisine, particularly in salads, olive oil-based dishes and sauces. They can be eaten plain, marinated or as a garnish.

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