When the law was written on tablets of stone, there was a significant weakness. The weakness of the Old Covenant was not in the law. The weakness of the Old Covenant was the people’s hearts. They couldn’t keep the law because they lacked two basic ingredients. Both of them interestingly were mentioned in the Old Testament when God used His prophets to speak while under the Old Covenant of the coming New Covenant. First, as God said through Jeremiah, “I will put My law within them and on their heart I will write it” (Jer. 31:34). The writing of the law went from tablets of stone to tablets of human hearts (2 Cor. 3:3). And second, as God said through Ezekiel, “I will put My Spirit within you and cause you to walk in My statutes, and you will be careful to observe My ordinances” (Eze. 36:27). We by far have greater power to obey the law with the fullness of the Holy Spirit dwelling within us as God says, “causing” us to obey. So there should be a radical difference between us and Israel. It’s not in the God we serve. It’s not in the desire to obey Him. It’s not in the faith of a Messiah to take away our sins. It’s not in a law that is given from God to be obeyed. It’s not even in a delight in that law. The difference is simply this. The Old Covenant is characterized by people who were stiff-necked and rebellious (Dt. 9:6; 10:16; 31:27), whereas the New Covenant is characterized by people who have soft hearts and the ability to obey.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
		August 1994	1	servings

INGREDIENTS

1	lb	Small to medium brine-cured green olives; (preferably
		; cracked)*
1/4	c	Chopped fresh coriander
3	tb	Chopped fresh mint leaves
		Peel of 1/2 preserved lemon; cut into julienne
		; strips, plus 3
		; tablespoons
		; preserved lemon
		; juice to taste
2	tb	Olive oil
2		Garlic cloves; minced
1/4	ts	Ground coriander
		A pinch dried red hot pepper flakes

INSTRUCTIONS

*available at Middle Eastern and Mediterranean markets.
If using uncracked whole olives, crush lightly with flat side of large
knife on a cutting board. In a large bowl cover olives with cold
water and soak 4 hours to remove excess salt. Drain olives well. In a
bowl stir together olives and remaining ingredients and marinate,
covered and chilled, at least 6 hours or overnight. Olives may be
prepared 1 week ahead and kept chilled, covered.
Serve olives at room temperature.
Makes about 3 cups.
Gourmet August 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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