Avocado Olive Spread and Whole Wheat Slab Bread

20260216, #BreakfastDiary 1646, -3°C/cloudy "If you lower the acidity too much, the grassy aroma and bitterness become excessive. That's not the taste of the comforting food grandmother used to make. Preserving the natural flavor as it is, rather than manufacturing an artificial number - that's the pride that belongs only to YiaYia, passed down from her grandmother." (Longblack @longblack.co, "YiaYia & Friends: A Greek designer presses memories of her grandmother into olive oil") Turning down the flashy, high-yield, large-fruited varieties, they insist on the small, rustic Koroneiki variety that grew on the grandmother's farm. What's more, they don't force the acidity down below 0.2%. This isn't just a cute story - it's the story of YiaYia & Friends, an olive oil brand that remembers a grandmother. YiaYia γιαγιά means "grandmother" 👵 in Greek. About 650kcal, with YiaYia & Friends extra virgin olive oil, Avocado Olive Spread and Whole Wheat Slab Bread.

1 slice whole wheat slab bread, 1/2 cup green olives and an equal amount of cherry tomatoes, 1T hemp seeds, 1T olive oil, (avocado dip) 1 avocado, 50g white cheese, a handful of parsley, a little pepper, 1/2 lemon

1. Brush the whole wheat rye bread with olive oil and toast until crisp. 2. In a blender, combine 1 ripe avocado, 50g white cheese, a handful of parsley, a little pepper, and the juice of 1/2 lemon, and blend until smooth. 3. Spread the avocado dip from step 2 on a plate, and top with olive oil, hemp seeds, chopped green olives, and cherry tomatoes.