Baked Olives Transform Into Festive Winter Salad
Translated & summarized from Makor Rishon by baba
Chef Uria Geva presents a recipe for baked olives, transforming them into a warm winter salad served over labneh with croutons. The olives are baked for 20 minutes at 200C with garlic, orange peel, and sage. The article also briefly touches on other olive-based recipes, including borekas and quick bite-rolls.
The story in 5 lines · by baba
- Baked olives with garlic, orange peel, and sage become a festive winter salad.
- The dish is served warm over labneh with croutons.
- Olives are baked for 20 minutes at 200 degrees Celsius.
- Chef Uria Geva developed the recipe.
- The recipe aims to elevate common ingredients into celebratory dishes.
A recipe by chef Uria Geva transforms ordinary olives into a warm, festive dish suitable for any occasion. Typically served cold, olives are baked for twenty minutes at 200 degrees Celsius with garlic, orange peel, and sage, creating a completely different culinary experience.
The preparation involves mixing pitted olives with peeled and crushed garlic, orange peel, coriander seeds, fresh sage leaves, salt, and black pepper in a baking dish. A tablespoon of olive oil is added and mixed before the dish is baked for 20 minutes. While the olives bake, croutons are prepared.
The baked olives are then served warm over a bed of labneh, drizzled with olive oil, and accompanied by the prepared croutons. This method elevates a common ingredient into a celebratory dish with minimal effort, as demonstrated by Geva.
The article also briefly mentions two other olive-based recipes: a family borekas with a milk wash instead of oil, filled with cheese, corn, olives, and green onions, and quick olive bite-rolls made with spelt flour and sour cream, suitable for children after Shabbat.
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