Olive Filled Avocados

You know the taste sensation of fat and salt together? Yeah, well…here you go. No need to turn to potato chips anymore.

When you are hankering for a satiating snack - or you want a simple side that will up the fat content of a meal, this one’s a healthy fruit fat-bomb! Yes - avocados and olives are FRUITS - but they are both sources of the incredibly healthy monounsaturated fat oleic acid. They contain just enough fibre and complex carbohydrate to also create a sense of feeling full.

Za’atar is a seasoning mix that’s very popular and traditional in Middle Eastern and Northern African countries. It typically contains oregano, thyme, marjoram, savory, sesame seed and sometimes sumac too. It’s delicious on just about anything and everything from eggs to pizza. It can be found in most grocery stores’ spice section, but a local Lebanese store will stock it much cheaper - usually in bulk!


2 medium ripe Hass avocados, at room temperature

12 large kalamata olives, pitted

1/4 cup extra virgin olive oil

1 lemon or large lime, quartered

2 tsp lightly toasted sesame seed

2 tsp za’atar

1/2 tsp coarse Himalayan sea salt

pinch dried crushed chili peppers, if desired

Method: Cut each avocado in half and remove the pit. Place 3 olives into the now-empty pit cavity of each avocado half. Drizzle each serving with 1 Tbsp olive oil. Squeeze each with the juice of a lemon/lime quarter. Sprinkle each with 1/2 tsp each of the sesame seed and za’atar, a pinch of the salt and dried chili (if using).

Serve immediately.

- serves 4