Olive Stew

Author

Helen Park

Servings

3 cups

Category

Side Dish

Appetizer

Ingredients

• ¼ cup olive oil
• 1 cup red onion, finely chopped
• 2 cup pitted olives, drained and cut in half
• 1 cup water
• 1 Tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp Urfa chili or CRP blend
• 1 Tbsp B Marion blend
• 2 Tbsp garlic slices
• 1 Tbsp lemon zest
• Salt to taste
• 1 cup labne or hummus
• Olive oil to finish

Directions

1. In a heavy bottom saucepan, heat the olive oil until shimmering and cook the red onions over medium heat until softened, about 5 minutes.
2. Add the olives, water, tomato paste, thyme, Urfa, B Marion, and garlic slices and bring the pan to a boil.  Reduce to simmer for 20 minutes or until the olives are tender and flavorful, and the sauce is reduced by half.
3. Stir in the lemon zest to finish and adjust with salt if needed.
4. Onto a plate, spread the labne with a well in the center and add a cup of the olive stew.
5. Finish with a drizzling of olive oil and dive in with some thick, fresh, bread.