
Ingredients
2 tbsp Sun-dried tomato pesto
50 g Feta cheese
50 g Black olives, pitted
½ Lemon, zest
1 Sprig oregano, leaves finely chopped
½ cup Greenleaf EVOO
Instructions
1
Combine all ingredients in a bowl and mix until well blended.
2
Serve with fresh ciabatta slices for dipping.
Ingredients
Ingredients
2 tbsp Sun-dried tomato pesto
50 g Feta cheese
50 g Black olives, pitted
½ Lemon, zest
1 Sprig oregano, leaves finely chopped
½ cup Greenleaf EVOO
Directions
Instructions
1
Combine all ingredients in a bowl and mix until well blended.
2
Serve with fresh ciabatta slices for dipping.