Olive Stew
Ingredients
¼ cup olive oil
1 cup red onion, finely chopped
2 cup pitted olives, drained and cut in half
1 cup water
1 Tbsp tomato paste
1 tsp dried thyme
1 tsp Urfa chili
1 Tbsp B Marion blend
2 Tbsp garlic slices
1 Tbsp lemon zest
Salt to taste
1 cup labne or hummus
Olive oil to finish
Directions
In a heavy bottom saucepan, heat the olive oil until shimmering and cook the red onions over medium heat until softened, about 5 minutes.
Add the olives, water, tomato paste, thyme, Urfa, B Marion, and garlic slices and bring the pan to a boil. Reduce to simmer for 20 minutes or until the olives are tender and flavorful, and the sauce is reduced by half.
Stir in the lemon zest to finish and adjust with salt if needed.
Onto a plate, spread the labne with a well in the center and add a cup of the olive stew.
Finish with a drizzling of olive oil and dive in with some thick, fresh, bread.
Known as the Italian macaron, the Ricciarelli is chewy on the inside and crisp on the outside, with a hint of rose water or almond essence for added flavour… this is the perfect Pesach biscuit, that can be served alongside the ubiquitous cinnamon ball with a cup of tea.
Chag Pesach Sameach!
A reimagining of hamantaschen, the hamantart is easy to make and has some fun twists, but still has the traditional poppyseed filling. A fun treat for Purim that is easy to make!
Food writer and author Ruth Nieman, is inspired by the culinary and viniculture of Israel’s diverse cuisine
This month's recipe for traditional hummus was originally created by Ruth for the Asda Magazine (UK) and makes a quick, cheap and nutritious dip, with plenty of Middle Eastern flavour