Delicious, colourful edible wreath


60g Fresh Rosemary

30g Fresh Basil

30g Fresh Parsley

250g Mediterranean Delicacies Pimento Stuffed Olives

250g Mediterranean Delicacies Calamata Style Olives

2, 150g tubs Mediterranean Delicacies Dolmades

1 tub Mediterranean Delicacies Peppadew Peppers with Feta

220g tub Mediterranean Delicacies Danish Style Feta

1 tub Mediterranean Delicacies Sundried Tomatoes

To serve:

Mediterranean Delicacies Hummus and Caramelised onion dips

Sliced Ciabatta


  1. Use a round board or even a cake stand for your wreath.
  2. Wash the fresh herbs.
  3. Arrange the rosemary sprigs in a circle around the edge of the board.
  4. Top with fresh basil and parsley sprigs to form the wreath base for the antipasti.
  5. Arrange the olives, dolmades, stuffed peppadews, feta and sundried tomatoes on top of the leaves.
  6. Serve alongside fresh bread, hummus and caramelised onion dip or just as is.


(If you are making this in advance, be warned that the basil leaves might begin to wilt so be sure to cover and refrigerate the wreath and add the sprigs of fresh basil just before serving.)

Image and recipe courtesy of