Yield: 2 servings
|11 ounces||Syrian Green Olives|
|5||Garlic cloves, chopped|
|½ cup||Fresh herbs, chopped|
|1||Red Anaheim chile (optional)|
|Salt and pepper|
Pit the olives. Finely cube the lemon, unpeeled. Finely chop the chile (optional). Mix everything together, and refrigerate overnight, or up to 5 days. Bring to room temperature before serving.
Source: "Yediot Aharonot" newspaper, Food section, June 1994.
Translated by Gabi Shahar, June 1994.