I want to quote something really beautiful that Rabbi Daniel Korobkin spoke about a few weeks ago when he talked about Moshe Rabbeinu’s punishment. Moshe wasn’t allowed into the land of Israel for the act of striking the rock (Bamidbar 20:11) for water. Rabbi Korobkin explained that this punishment actually resulted in a tremendous outcome for Moshe and for the Jewish people. What was this result?
Deuteronomy – Sefer Devarim.
If Moshe would have entered Eretz Yisrael with his people he would not have felt a pressing need to send them off with an inspirational charge that reviewed the Torah through his teaching. That’s a fifth of the Torah! All as a result of what must have felt at the time as a calamitous decree for Moshe.
In honour of their journey toward Eretz Yisrael I decided to do another olive recipe.
- 3 garlic cloves
- 1 -2 cup fresh parsley and/or basil
- 1-2 teaspoons fresh rosemary
- 1 cup pitted green olives
- 1.3 cup pine nuts
- 1/4 cup olive oil
- fresh ground black pepper
- In food process, process garlic, fresh herbs, and olive oil.
- Here’s the tricky part. If you don’t want to end up with a creamy consistency (which I got and wasn’t thrilled about – also it was too bright green) than add the olive, pine nuts, and peppers and pulse the food processor until coarsely chopped.
- Delicious on Challah or crackers.