Yield: 2 servings
| Measure | 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 |
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.