Olive and lemon salad
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
11 oz Syrian Green Olives 1 Bay leaf
1 Lemon 1 Red Anaheim chile (optional)
5 Garlic cloves, chopped Salt and pepper
1/2 c Fresh herbs, chopped
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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