Olive and lemon salad

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.

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