Indegredients

  • 2 oz (50 g) green Konservolia olive paste
  • 2 oz (50 g) black Konservolia olive paste
  • 2 roses
  • 2 oz (50 g) anthotyro cheese
  • 2 multicolored bell peppers, grilled, peeled and seeded
  • 1 tsp. oregano
  • 2 tbsp. extra virgin olive oil
  • multi-grain bread, sliced
  • with anthotyro cheese & rose petals
  • with grilled pepper

Preparation

Take two small bowls. Place the black olive paste in one, the green in the other.

To the black olive paste bowl add rose petals torn; put aside 3-4 petals to garnish. Add the anthotyro cheese diced and toss gently. Add 1 tbsp. extra virgin olive oil, garnish with the remaining rose petals and serve with freshly toasted bread.

To the green olive paste bowl add peppers diced, oregano and 1 tbsp. extra virgin olive oil. Stir and serve with freshly toasted bread.

serves 2 – 4

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