Here is something different for Tu B’Shevat which begins tonight, a departure from fruit dishes usually served on the holiday. It incorporates one of the seven species of Israel: fig, pomegranates, grapes, dates, wheat, barley and olives, foods traditionally eaten on Tu B’Shevat. It packs a double dose of olives: olives and olive oil. You can make it in under five minutes and is perfect to serve on cheese and crackers, as a topping for fish, as a sandwich spread or combined with avocado as a dip. Pair with my “Fruits of Israel Fizz” and you you will have a great Tu B’Shevat celebration! Chag Sameach!
1 6 oz. can pitted green olives (only containing olives, water and sea salt), rinsed and drained
¼ cup olive oil
Zest of ¾ of a lemon
Juice from ½-1 lemon
¼ tsp. dried oregano
¼ tsp. dried basil
1/8 tsp. salt
Few shakes of garlic powder (to taste)
Combine all ingredients in a food processor and process into small pieces (not puree)
Can be used as a topping for fish, on top of cheese and crackers or combined with mashed avocado and sour cream or yogurt as a dip.