1 c Black olives
1 c Green olives
1 Lemon; juice of
2 tb Parsley; chopped
1 ts Paprika
1/4 ts Chili powder
1 Garlic clove; crushed
1/2 ts Cumin, ground
2 tb Oil

“This salad is one of the many Middle Eastern appetizers or mezzes, dishes
providing an array of textures, colours and flavours. They can be eaten as
side dishes or as appetizers.”

In a bowl, mix the oil with the cumin, chili powder, paprika, garlic and
lemon juice. Then pour over the dressing over the olives in the bowl and
stir around so that they are well coated.
Put in the salad in the fridge to chill before serving.

Troth Wells, “The New Internationalist Food Book”