|Dressed Olives and Manchego Cheese|
|Olives dressed Lebanese Jamaican style|
A typical Lebanese snack I grew up eating was a dish of cheese, olives, and bread! This was also eaten at breakfast or as an after dinner offering instead of a sweet desert. The bread is usually Pita but any flatbread would work equally well. The cheese is a hard, white, salty cheese like Greek Kefalotiri or Kasseri, Bulgarian Kashkaval, or Spanish Manchego. Olives are a mixture of black and green olives. Years ago, I would cure my own olives but now I buy them cured from a mainstream supermarket or a Middle Eastern or Greek store. The dressing I use is Lebanese-Jamaican style so it does differ from how the olives are dressed in Lebanon. Naturally, the Habanero pepper plays a role! There are no measurements.
Olives plus some of the brine in which they have been cured
Lemon or Lime juice
A small amount of vinegar, maybe 1-2 teaspoons (too much makes the olives get soft)
1-2 Habanero peppers with seeds, sliced.
- Put the olives and the brine in a bowl. Make a couple of small cuts in the olives with a sharp knife.
- Chop up a couple of garlic cloves, coarsely. Add the chopped garlic,sliced Habanero pepper, thyme leaves, vinegar, and lemon or lime juice and mix all together.
- Place this mixture with all the liquid in a clean container, and cover the olives with olive oil. Keep refrigerated, and take olives out as needed with a CLEAN, DRY spoon. They will keep for quite some time like this.