Wednesday, May 12, 2010

Olives with Zatar

I don't know what it is about pickles and pickled things, but they're so good. It's amazing that before refrigeration, it was the only way to eat certain foods out of season or without waste.

Olives are pretty versetile as well. They taste good in so many different ways.

When I was in Israel, the olives were better than anything I've ever tasted (except for the one I ate right off the tree.. apparently they're supposed to be soaked first).

When I was in Israel, I also learned to make Zatar from scratch. They key ingredient is the Hyssop. Isreali Zatar is very expensive here, so I opted to buy a giant bag of Zatar made with thyme instead. It tastes different, however, it's still very good when combined with olives, and I don't feel guilty when I use a tablespoon and more at a time.

Olives with Zatar
  • 1 can pitted green or black olives
  • 2 tbsp olive oil
  • 1 tbsp zatar
  • pinch of salt
  1. Drain and rinse olives.
  2. Combine all ingredients into a sealable container and shake to mix.
Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

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