Olives are Holy! If you ask me, they belong at every meal except desert unless someone already came up with this amazing recipe for an olive ice cream. I bet if I google it, I’ll find it!
My favorite memory of olives and Egypt comes from my relative who went to school with me. When I was in kindergarden, she was already in junior high (preparatory.) And at lunch time, the smaller kids were separated from the older kids by walls with big openings. We can peak through those openings and exchange stuff. I was told that she gave me her olives sandwiches. That’s another recipe we’ll talk about soon. She was very generous and I must have been the cutest hungry little girl 😉
Serving Ideas: Appetizer, Breakfast with Cheeses and Breads, Side dish with Dinner or Lunch. A quick snack with a cracker sometimes!
Serving Size: A bowl of olives serves 6-10 persons
Ingredients:
2 Tbs Olive Oil
1 garlic clove, crushed
2 Tbs minced cilantro
2 Tbs minced celery
10 ounces Olives kalamata or green, drained, uniform in size
Directions:
~ Over medium heat, pre-heat Olive Oil in a small saucepan for 2 minutes.
~ Add garlic, cilantro & celery. Lower the heat. Simmer for 5 minutes without letting the garlic change color.
~ Remove the saucepan from the heat. Add the olives and mix well.
~ Put the olives in a bowl and refrigerate for an hour or until it’s time to serve.
~ Serve at room temperature.
~ Bel Hana ~
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