Olive and lemon salad
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 11 | ounces | Syrian Green Olives |
| 1 | Lemon | |
| 5 | Garlic cloves, chopped | |
| ½ | cup | Fresh herbs, chopped |
| 1 | Bay leaf | |
| 1 | Red Anaheim chile (optional) | |
| Salt and pepper | ||
Directions
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.