Atsot be-shemen zayit
Subtitle: ʻal atsot u-matkone atsot be-ṭaʻam yam tikhoni
By: Raḥel ʻEnav, Yitsḥaḳ Natan Leṿi.
Contributors: Leṿi, Yitsḥak Natan.
Publisher: Ṭevaʻ ha-devarim
Published: 2007
Place of publication: Tel Aviv
Language: heb
Number of pages: 129
Subjects: Cookery (Marine algae); Marine algae as food; Cookery, Mediterranean
Other titles: Seaweeds in olive oil