10 Min
20 Min
4 as a warm starter
Mezze / Dip
Vegetarian
Introduction
A block of sheep-milk feta bakes beneath briny olives, OLEA432 olive oil, and Tru Za’atar.
FLORALE No 1 honey slips in at the end, rounding sumac’s edge with floral length.
Ingredients
Base
200 g feta, drained
150 g mixed olives, pitted
2 Tbsp OLEA432 extra-virgin olive oil
Seasoning
1 ½ tsp Tru Za’atar, divided
1 small garlic clove, grated
Finely grated zest of ½ organic lemon
Optional : Pinch mild Aleppo+
Sea salt, cracked pepper
Finish
1 Tbsp FLORALE No 1 honey, gently warmed
Fresh thyme or oregano leaves
Warm flatbread or seed crackers for serving
Directions
Setup the dish
Heat the oven to 200 °C. Nestle the feta in a small ceramic dish. Toss olives with olive oil, 1 tsp Tru Za’atar, garlic, lemon zest, pepper, and a light pinch of salt.
Spoon the mixture around and over the cheese.
Bake
Roast twenty minutes until the feta softens at the edges and the olives blister, releasing vivid juices.
Finish
Drizzle the warm FLORALE No 1 honey across the surface. Dust with the remaining ½ tsp Tru Za’atar and strew herbs. Serve bubbling hot with flatbread or crackers.
Serve
Best straight from the oven when the cheese is supple and the oil fragrant. Cooled leftovers fold easily into grain bowls or morning toast.
Serving Notes
Warm charred flatbread or pita triangles absorb the feta liquor and carry the olives’ herbal oil.
Spoon the baked mixture onto roasted baby potatoes; the starch pulls in the honeyed za’atar oil.
Fold cooled leftovers into al dente fusilli with a dash of pasta water for an instant creamy sauce.
Scatter over grilled courgette ribbons, finishing with extra Tru Za’atar to echo the herb profile.
Why It Works
Tru Za’atar’s wild thyme and sesame echo olive brine and feta salinity while sumac sharpens the honeyed finish.
OLEA432 cushions high heat and carries spice volatiles, letting the dish roast without harshness.
