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Ħobż biż-żejt literally translates to "bread with oil" as the bread is always liberally doused with extra virgin olive oil after all the other toppings are stacked.
Traditional Maltese bread with thick crust is cut in rough slices and kunserva (concentrated tomato paste) is spread on one side of each slice. Then any Mediterranean topping may be added. My interpretation includes green and black olives, butter beans and sweet corn (previously marinated in garlic and oil), slices of ġbejna (peppered goat's cheese) and fresh mint leaves from my garden. The concoction is finally drizzled with extra virgin olive oil, salt and crushed pepper.
For many generations, the Maltese (like myself) have been choosing this staple food for dinner on hot summer evenings or as a snack to be enjoyed at the beach.
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