For eight hungry guests, a whole block of feta sits atop chunky tomatoes and cucumbers, and Estoublon’s Koroneiki Olive Oil in the 4.5-liter bottle, fruity and vegetal, can be poured as freely as the conversation.
Serves 8 · 20 min
Ingredients
- 6 tomatoes
- 2 cucumbers
- 2 green bell peppers
- 1 red onion
- A handful of Kalamata olives
- A 14 oz (400 g) block of feta
- Dried oregano
- 1/2 cup (120 ml) Koroneiki Olive Oil (Estoublon)
- Bread, to serve
Method
- Cut 6 tomatoes, 2 cucumbers, 2 green bell peppers and a red onion into generous pieces.
- Add a handful of Kalamata olives and place a 14 oz (400 g) block of feta on top.
- Sprinkle with dried oregano.
- Pour over 1/2 cup (120 ml) of Koroneiki olive oil, season lightly and serve with bread.
The star of this recipe: Koroneiki Olive Oil 4.5 L, by Estoublon.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
Estoublon
Koroneiki Olive Oil
