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Ingredients
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Marinated Olives
Za'atar & Herb Lavash
Finishing & Garnish
Method
Marinated Olives
- 1
Prepare olives
Place the mixed olives in a medium bowl or jar. If olives are whole with pits and you prefer, gently crush a few with the side of a knife to help flavors penetrate (optional).
- 2
Make marinade
In a small bowl whisk together 3 tablespoons extra-virgin olive oil, lemon zest, sliced garlic, fresh thyme, chopped rosemary, crushed red pepper flakes, coarse sea salt and freshly ground black pepper until combined.
- 3
Combine and rest
Pour the marinade over the olives and toss well to coat. Transfer olives to an airtight container or cover the bowl with plastic wrap. Let sit at room temperature for at least 30 minutes, or refrigerate for up to 24 hours to develop deeper flavor. Bring to room temperature before serving (about 15–20 minutes if refrigerated).
Za'atar & Herb Lavash
- 4
Preheat and prepare lavash
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Lay lavash pieces flat on the sheet.
- 5
Brush and season
Combine melted butter and 1 tablespoon olive oil in a small bowl. Brush each lavash lightly with the butter-oil mixture. In a small bowl mix the za'atar, dried oregano and dried parsley. Sprinkle about 1/2 teaspoon of the za'atar-herb mixture over each lavash (divide evenly) and lightly press the seasoning into the surface so it adheres.
- 6
Bake until crisp
Bake the seasoned lavash in the preheated oven 8–10 minutes, or until edges are golden and the bread is crisp. Remove from oven and immediately sprinkle with a light dusting of coarse sea salt. Let cool slightly, then break or cut into serving pieces.
Finishing & Serving
- 7
Transfer the marinated olives to a shallow serving bowl. Drizzle about 1 tablespoon extra-virgin olive oil over the olives and scatter microgreens or chopped parsley on top.
- 8
- 9
Serve as a late-night snack or small plate. Encourage guests to spoon olives and marinade onto lavash pieces; the flavored oil and herbs pair with the crisp za'atar lavash.