If it’s Chanukah, there’s olive oil in the house

The olive tree is one of the oldest cultivated trees, existing before there was written language with which to describe it. It originated and flourished in Asia Minor and in Israel. King Solomon and King David were particularly partial to the oil that came from the small fruits that grew on the smallish trees and cultivated groves of the useful fruit. They developed ways to store the olives and extract the oil for food and fuel and many other uses both in ritual and everyday life. It is believed that King David even had guards stand watch over the storehouses and the groves to ensure their safety.

Olive oil became one of the most prized commodities throughout the region and made some kingdoms, such as the Minoan, very wealthy.

As the olive’s integral part of the region’s life expanded, the oils the olive produced became part of the religious rituals of Judaism, Christianity and Islam. The olive trees on the Mount of Olives in Jerusalem are said to be over 2,000 years old, attesting to their importance so long ago and the care with which they have been treated since then.

Olive oil was used to anoint kings in Israel and Greece, to baptize children and to anoint athletes. It was used to fuel menorahs and provide light; it was, in all probability, olive oil that lit the menorah for eight days.

The ancient explorers brought olive trees wherever they went, from New Zealand to Asia and then to the Americas. Olives are relatively new to this continent, arriving on our shores about 600 years ago. They did not grow well in most of the country, but with westward expansion, 200 to 300 years ago, the olive tree found a sympathetic climate and began to flourish. In southern California, the need for housing and the abundance of development pushed most growers out of business. Today, most of the olive oil we use comes from the 800 million trees spread throughout Spain, Italy, Greece, Israel and Tunisia, although some of the best oil comes from California.

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Olive trees grow best in sandy, rocky mountain climates and the Italians even say that the only things needed for perfect olive crops are sun, stone, silence and solitude. To process the oil, the olives are harvested and immediately taken to an oil processing plant. The lag time may be as short as a few hours.

The olives are processed using one of several cold pressing methods. Olive oil is produced exclusively by mechanical means, so the term “cold-pressed” adds less information than when that term is used for, say, canola oil which can be produced via chemical extraction.

Finally, the term “extra virgin” has nothing to do with the olive’s private life; it refers to the oil’s acidity. Extra virgin olive oil must have an acidity level no higher than 1%. Virgin olive oil is a bit higher, and regular olive oil has up to 1.5% acidity level. Olive oil should never have a higher acidity level than 1.5%.

Olive oil is high in mono-unsaturated fats and should be one of the oils of choice when eating foods with uncooked oil, such as salad dressings, dipping oils, etc. The other heart-healthy oil is avocado oil, which is another low inflammatory oil. Remember, though, that olive oil burns at high temperatures (converting the healthy fats into unhealthy fats and making it a poor choice for high-heat deep-frying). Quick pan-frying is fine.

Note: “Light” olive oils are more highly processed and filtered and have a higher smoke point and milder, neutral flavor.They can be used in savory baking products, but high heat frying with them is still not advised. “Light” olive oil has the same caloric and fat content as all other kinds of olive oils.

Choose olive oil for most of your cooking needs, but choose wisely. Check the stamp that includes the country of origin, date harvested and more, including the production codes and variety of olives. Beware of olive oils that do not have these long labels. They may not be pure olive oil.

For an interesting story about the fraudulent olive oils that were sold around the world, I suggest the book, “Extra Virginity: The Sublime and Scandalous World of Olive Oil,” by Tom Mueller. It’s a fascinating read.

Tourlou (Pareve)

The original version of this recipe came from Michael Dukakis, the former Massachusetts governor, who submitted it for a cookbook I edited. I have made some changes over the years, but it is basically his old family recipe from Greece. It incorporates the great Greek olive oil which is rich in olive flavor. A delicious vegetarian dish when served with rice or other grain makes a delicious meal.

1 large eggplant, cut into cubes

2 green peppers, cut into chunks

2 red peppers, cut into chunks

2 zucchini, cut into slices about 3/4 to inch thick, and then in half if needed

3 large onions, cut into thin slices, I like a mix of red and white

1 cup fresh parsley, chopped, (lightly filled, not packed)

3 to 4 cloves garlic, minced

1 large can chopped tomatoes, with liquid

1 (6-ounce) can tomato paste

1/2 to 3/4 cup extra virgin Greek olive oil, or your favorite

salt and pepper to taste

OPTIONAL: Chopped chili peppers, your choice of type and amount OR red pepper flakes to taste

Place the eggplant, peppers and zucchini in a large bowl and toss to mix. Add the parsley and garlic and toss.

Grease a large, shallow glass casserole dish (4-quart is best). Drizzle with a few tablespoons of the olive oil and layer the onions on the bottom of the dish. Add the rest of the vegetables.

Mix the tomatoes and the tomato paste together in small bowl and mix thoroughly. Pour evenly over the vegetables. Drizzle the remaining olive oil over all and cover with a piece of foil that has been greased so that the veggies won’t stick.

Bake at 350 degrees, stirring every 20 minutes or so. When dish bubbles, reduce heat to 300, remove the foil, and bake until all vegetables are completely cooked and mixture has dried out a bit and is not too watery. If it dries out too much, add a little bit of water and mix. Mix often to avoid burning spots and sticking.

Portobello Mushroom Sandwich with Roasted Eggplant and Red Pepper (Pareve)

You can serve this with some garlic Aioli for extra flavor.

1 Portobello mushroom per sandwich

1/2 roasted red pepper per sandwich

2 slices roasted baby eggplant per sandwich (about 1 eggplant per 2 sandwiches)

1 slice grilled red onion per sandwich

OPTIONAL: Grated cheese of your choice

GARNISH: Lettuce, arugula, baby spinach leaves, and sliced tomato

Marinade for Mushrooms:

1/4 cup olive oil

3 cloves garlic minced

Juice of one lemon

Tiny pinch salt

Tiny pinch pepper

Mix the marinade ingredients and place in a shallow dish. Place the mushrooms in the marinade and cover. Refrigerate for 1/2 hour. Turn the mushrooms over and refrigerate for another half hour.

Prepare the baby eggplants for roasting by cutting off the edges and pricking the skin. (You can use a 1/2-inch thick slice from a regular eggplant if you can’t find the baby eggplants. Roast until golden and softened.)

Prepare the peppers for roasting by washing, cutting them in half and removing the seeds. Brush the vegetables with olive oil and roast in a very hot (425 degrees) oven. When browned, remove. The peppers should be charred. Place the peppers in a paper bag and close the bag tightly. In about 15 minutes, remove them from the bag. The skins will peel off easily. Discard the charred skins of the eggplant and the pepper. Slice the eggplants in half if using the baby eggplants.

Remove the mushrooms from the marinade and grill them in an unoiled skillet for about 3 to 4 minutes per side. Place one mushroom, 1/2 pepper and 1 sliced baby eggplant on each roll. Sprinkle with some grated cheese if desired and top with lettuce and tomato.

Spread the top half with garlic Aioli and top the sandwich. Or serve over baby greens with a vinaigrette dressing for fewer calories. A great meal!

Simplest Garlic Aioli (Pareve)

3/4 cup mayonnaise

1 to 2 Tbsp. fresh parsley minced

1 tsp. freshly squeezed lemon juice

1 tbsp extra virgin olive oil

2 to 4 gloves garlic, pressed through a garlic press or grated on a micro plane grater

Salt and freshly ground pepper to taste

Blend all ingredients in a small bowl. Let sit for 10 minutes to blend flavors. Stir again. Makes 3/4 to 1 cup.

SALAD DRESSINGS

I no longer use manufactured salad dressings. I decided I did not like that soybean oil used in most of them and that the list of chemicals often exceeded the list of discernable food ingredients.

So, for my kids’ sakes I decided to make my own dressings. The kids liked them more because I could cut the vinegar in them. The result was that they ate more salad! I now have about 40 different dressings that I have made over the years and now I make them for the grandchildren.

Most often, I make a dressing right in the bottom of the salad bowl and then add the greens, toss and add the rest of the salad ingredients. Easy, and no extra cups or bowls.

Olive Oil Vinaigrette (Parve)

3 to 4 Tbsp. extra virgin olive oil

1 tsp. Herbes de Provence or any other herb mix you like

1 tsp. lemon juice

Pinch sugar

Pinch salt

Pinch freshly cracked black pepper

1 to 2 Tbsp. red wine vinegar, sherry vinegar or white vinegar

Place the oil and the Herbes de Provence in the salad bowl. Mix well and let sit for about 3 minutes so the oil can help release the flavors of the herbs. Add the lemon juice, sugar, salt and pepper and whisk to blend. While whisking, slowly add the vinegar. Whisk for about one minute and then taste, adjust seasonings and add the greens, other veggies, toss and serve.

Garlic Salad Dressing (Pareve)

1 head roasted garlic, cooled, cloves squeezed from the shell

2 small finely minced shallots

2 Tbsp. fresh lemon juice

1/2 to 1 tsp. sugar

1 tsp. dried herb mix (Mrs. Dash garlic herb mix is good, herbes de Provence, etc.)

1/2 tsp. Salt

1/3 cup garlic wine or red wine vinegar, sherry wine vinegar, or white vinegar

1 cup extra virgin olive oil

1/8 cup water, if needed

In a food processor, mix the garlic, the shallots and the spices. While processing, add the lemon juice, sugar, and wine vinegar. Add the oil slowly and stop processing as soon as the oil is fully incorporated. The emulsion will thicken a bit and be very smooth. Add the water if the dressing is too strong and the acidity needs to be cut.

Lemon Herb Vinaigrette Dressing (Pareve)

This is delicious on cauliflower before or after roasting. It is also delicious on any hot veggies, or cold salads.

1 Tbsp. finely minced shallots OR

1 clove finely minced garlic plus 1 tsp. finely minced onion

2-inch leek piece, washed and finely minced

2 to 3 Tbsp. freshly squeezed lemon juice

1 tsp. Dijon-style mustard, to taste (I use a scant 1 tsp.)

1/8 cup Avocado oil

1/4 cup extra virgin olive oil

Tiny pinch salt

Pinch to 1/2 tsp. sugar

Freshly ground black pepper to taste

In a small bowl, mix or whisk the mustard, minced shallots, leeks, lemon juice, salt, sugar and pepper.

Slowly drizzle the oil into the bowl, whisking constantly, to form an emulsion. The dressing will thicken. Whisk until all the oil has been used. Taste and adjust seasonings. Makes about 1/3 cup or enough for one very large salad.

Chocolate Olive Oil Snacking Cake (Pareve)

This is adapted from King Arthur Baking, admittedly one of my favorite places to shop and favorite recipe sources. This is delicious and not a huge cake, so it is perfect for a shabbat family dinner or after school snack. This cake takes 10 minutes to prep and about 40 to bake and top. Add some time to cool and this is ready in about an hour!

1-3/4 cups unbleached cake flour (not self-rising)

1 cup sugar

2 tbsp black cocoa (if you have it)

2 Tbsp. unsweetened cocoa powder

1/3 tsp salt

3/4 tsp baking soda

1-1/2 tsp. pure vanilla extract

1 tbsp apple cider vinegar

3/4 cup extra virgin olive oil

2/3 cup water

2 large eggs

Topping:

1/3 cup plus1 tbsp bittersweet pareve chocolate chips

2 Tbsp. sugar

2 tsp. coarse sparkling sugar, if desired

Preheat the oven to 350 degrees. Lightly grease a 9-inch square baking pan. Set aside.

In a large bowl, whisk together the flour, sugar cocoa powders, salt and baking soda. Set aside. In a medium bowl, whisk the vanilla, vinegar, olive oil, water and eggs.

Pour the wet ingredients into the dry and whisk to blend thoroughly. Pour into the prepared pan and bake in the center of the oven for 24 to 28 minutes or until a tester comes out clean.

While the cake is baking, make the topping. Place the chips in the bowl of a food processor and pulse until finely chopped. Add the sugar and pulse once or twice.

Immediately upon taking the cake from the oven. Sprinkle the chopped chocolate and sugar evenly over the cake. Return the cake to the oven for 1 to 2 minutes, until the topping begins to melt into the cake. Remove from the oven, let it sit until the cake is cool to the touch and then refrigerate for 10 minutes to set the chocolate topping.

NOTE: You can add anything to the topping, such as finely chopped nuts, toffee candy, chopped mint candy, or just other chocolates such as white. A mix of the pareve white and the dark, makes a pretty topping.

NOTE: You can also frost this if you like or sprinkle with powdered sugar.

To reach Joni Schockett, write: Columnist@TheJewishStar.com