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Parve
Easy
6 Servings
Allergens 
No Allergens specified
15 Minutes
Diets
When other babies were munching on Cheerios, my babies were savoring sliced olives as finger foods. Because of my family’s fondness for olives, I throw them on to pastas, pizza, chicken, fish, eggs, and salads…practically anything! In our home, every Shabbos meal includes olives in more than one shape or form. Adding spices to olives enhances their explosive flavor and makes for a perfect tapas: the Spanish word for appetizer.
12 ounces Gefen Green Olives or black pitted olives, or a combination of both
zest of 1 lemon
zest of 1 orange
juice of 1 lemon
juice of 1/2 an orange
1 teaspoon Gefen Honey
1 tablespoon fresh dill, chopped
1/4 cup olive oil
1 clove minced garlic
1/2 teaspoon fennel seeds
12 ounces Gefen Green Olives or black pitted olives, or a combination of both
3 cloves garlic, minced
2 cubes Dorot Gardens Frozen Basil
1 (3.5-ounce) jar capers, drained
2 tablespoons sun-dried tomatoes, sliced thin
1 teaspoon oregano
black pepper to taste
1/4 cup olive oil
12 ounces Gefen Green Pitted Olives or black pitted olives, or a combination of both
5 cloves garlic, sliced
2 cloves garlic, minced
1 tablespoon fresh rosemary, minced
1/2 teaspoon dried thyme
1-2 teaspoons red pepper flakes (adjust according to taste)
1/4 teaspoon fresh black pepper
1/4 cup olive oil
Drain olives. In a large bowl, toss olives with the remaining ingredients and mix well. Store in an airtight container and refrigerate for a minimum of 24 hours to allow the flavors to marinate and mingle. Shake well before serving.
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