A protein-rich, filling spread for your vegetarian guests. Photograph by Alix Wall.
1 can of pitted green olives
4 cloves garlic
½ to 1 cup walnuts
¼ cup extra-virgin olive oil
1) Purée in food processor and serve as a dip. (The amounts do not have to be exact. Depending on your preference you can add more or fewer walnuts.)
This recipe is published with permission from “The Seven Fruits of the Land of Israel: With Their Mystical and Medicinal Properties,” by Chana Bracha Siegelbaum.