Add a bright freshness to this bite-size appetizer by tossing feta-filled Castelvetrano olives with a mixture of lemon peel strips, oil, jalapeño, parsley, za'atar, salt, and pepper. The simple ...
I like to call these appetizers “boats,” and stuff them with a mix of parsley, green olives, toasted walnuts or pecans, and feta cheese. Pomegranate molasses adds a lovely sweet-sour spark to ...