I was asked to develop some olive recipes for a family who had a huge olive tree grove and hoped to branch out from basic olive oil production. While olive products are sophisticated and a dime a dozen in places like Northern California or Provence, in Lebanon it’s still rather limited. I came up with a few items that could be beautifully packaged and sold at the many specialty food shops locally or abroad. This one is a bit of a surprise. I mean, who eats olives warm? But it’s very special and so easy to whip up to accompany some wine with friends. Or jar it up yourself and give as a gift with a the heating directions on a tag, next time you’re invited somewhere. 

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