• Yield: 4 to 6
  • Prep: 5 minutes
  • Cook: 4 to 6 minutes


California Black Ripe Olives
8 figs
8 plum tomatoes
6tablespoons extra virgin olive oil
1teaspoon minced garlic
1tablespoon finely chopped fresh oregano
Salt and Pepper to taste
1/2 head romaine lettuce, thinly sliced
2 (6 oz.) cans California Black Ripe Olives
1/2pound feta cheese, crumbled
1/4cup extra-virgin olive oil
1 lemon, halved
1/4cup chopped fresh basil


  1. Cut figs and plum tomatoes into quarters.
  2. Rub them with olive oil and garlic, sprinkle with oregano, salt and pepper and grill over a low to medium fire until they have some color, 2 to 3 minutes per side.
  3. Place lettuce on a platter and arrange figs, tomatoes, olives and cheese on top. Drizzle with olive oil, squeeze the lemon halves, sprinkle with basil and serve with crusty bread.


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