Vegan Kalamata Olive & Oregano Cream

by veronica

Sorry for the bad photo, but this is also from when I was working away in the kitchen and expected visitors any moment, staging, styling and so forth is not something that I have time with then. Hopefully, I can exchange this photo in the future :)

So, this olive and oregano cream is perfect to make a bruschetta style canapés of. I’ve used fairly thin slices of a sourdough baguette for the base and then just topped it off with this filling.  Great for either brunch or afternoon tea.

  • 2 dl vegan crème fraîche
  • 1/4 small red onion, thinly diced
  • 1 pcs garlic clove, pressed
  • 150 grams of pitted Kalamata olives, diced
  • 1 dl of fresh chopped oregano
  • fresh pepper and salt to taste


  1. Mix vegan crème fraîche, salt, garlic and pepper in a bowl.
  2. Slice onions and chop olives and oregano thoroughly and add to the vegan crème fraîche mixture.
  3. Taste and adjust with additional salt or pepper.
  4. This topping really comes out as it’s best if it’s stored in the fridge overnight, prior to serving.

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