So, for the record, Syrian/Lebanese olives are smallish green olives that are pickled for extended periods in salty water. By adding secret herbs and spices, and through a process where the olives are mildly crashed, they grow soft, bitter and salty. And yummy!
Thanks should be given to Oasis Bakery, a place that sells lots of the food I love best: pitas covered with zaatar, proper pita bread that you can properly dip in humus, and of course shawarma. The shawarma is a far cry from the standards I grew up on, reminding me that beggars can't be choosers; yet it is much better than the Greek style souvlaki that seems to dominate Melbourne's kebab market with its yogurt based sauces. The Greeks just don't know what they're missing.
Pit Oasis' olives to the side of well made humus wiped with quality pita, and the result is simple: bliss.