Olive Soup with Feta Crostini



  • Black Olives, pitted 500g
  • Leek 200 g
  • Onion 200 g
  • Potatoes 200 g
  • Carrots 200 g
  • Garlic 1 clove
  • Olive Oil 100 ml
  • White wine 100 ml

Feta crostini

  • Phyllo pastry 5 sheets
  • Feta cheese 200 g
  • Yoghurt 250 g
  • Fresh Thyme 1 bunch
  • Fresh Oregano 1 bunch
  • Olive Oil 100 ml
  • Salt, Freshly Ground Pepper



To desalinate the olives soak them in boiled water for a few minutes and straight afterwards into cold water. Alternatively, the olives can be desalinated by soaking in cold water for half an hour. Repeat the process a few times. Wash and dice all the vegetables. Sauté the vegetables in olive oil and cook until softened. Add the wine and cook for 3-4 minutes. Add warm water (or vegetables broth for even better taste) just enough to cover the ingredients and bring to a boil. Cook until vegetables are tender for about half an hour. Add some more warm water if needed. Add the unsalted olives to the pot and blend the soup with a hand bimmer. Adjust seasoning with salt and pepper as desired

Feta Crostini
Cut the dough sheet in the middle. Brush with plenty of olive oil so as to ensure crustiness after being baked. Sprinkle the entire surface with grated feta and the herbs. Wrap it up in the shape of a flute. Repeat the same process for all the phyllo sheets. Bake the crusty flutes in a non-stick tray in a pre-heated oven in 170-1800 C degrees until phyllo is golden-brown.

Serve Soup in a bowl. Put a crusty flute on the side of the plate and a spoonful of yoghurt in the middle.

The olives used for the soup should not have been preserved in vinegar as it will affect its final taste.