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Orchard 12 Plaza
27885 Orchard Lake Rd. at 12 Mile Rd.
80
FRIDAY, OCTOBER 13, 1989
Olive Is A Staple
In Israeli Cooking
553-2165
DANIEL ROGOV
Special to The Jewish News
I
t is easier," the Talmud
says, "to raise a legion of
olive trees in Galilee than
to bring up one child in the
land of Israel." Precisely what
this says about the difficulties
of r aising children in ancient
or modern Israel is hard to
say, but it is clear that the
olive has been an inescapable
fact of life in the Mediterran-
ean region for thousands of
years.
While Americans and Eng-
lishmen tend to look upon the
olive as a somewhat rare and
often expensive treat, olives
have been eaten as an Israeli
staple and olive oil has been
used for cooking, lighting and
anointing the body during
religious observance since
King David's time. The
wealth of many of the - re-
gional peoples since the
Minoans, Phoenicians and
ancient Greeks, was largely
centered about cultivation of
olives, for these hardy fruits
succeeded in the area like no
other crop.
Flourishing with a mini-
mum of care in often harsh
lands where less hardy fruit
trees would wither and die,
the olive tree has been con-
stantly increasing for at least
30 centuries.
The following recipes, all
popular within Israel, will
serve from 4 to 6.
OLIVES WITH
ANCHOVY BUTTER
2 cups green olives, pitted
6-8 anchovy fillets
6 tbs butter, softened
black pepper to taste
In a mortar pound the an-
chovy fillets and add the but-
ter, blending together thor-
oughly. Season to taste with
pepper, rub through a sieve
and with this mixture stuff
the olives. Serve cold as part
of an hors d'oeuvres platter.
HERBED OLIVES
1 lb large black olives
Y4 lb spring onions, sliced
about 3 tbs olive oil
1 tbs wine vinegar
1 tsp each oregano and
rosemary, chopped
2-3 cloves garlic, chopped
coarsely
salt, pepper and paprika to
taste
Wash the olives in cold
water and dry well. Transfer
the olives to a bowl, add the
spring onions, sprinkle over
the oil and vinegar and sea-
son with salt, pepper and
paprika. Stir well. Add the
oregano, rosemary and garlic,
toss well and refrigerate.
Serve cold as part of an hors
d'oeuvres platter.
LEG OF LAMB
WITH OLIVE SAUCE
1 leg of lamb, about 5 lb
about 1 lb lamb bones
3 large carrots, diced
3 large onions, chopped
coarsely 3 /4 lb black
olives, pitted and
chopped
1 can anchovy fillets, about
2 oz, rinsed under cold
water and then
mashed.
2 lbs parsley, chopped
finely
1 bouquet garni made by
tying together 3 sprigs
of parsley, 1 bay leaf,
several celery leaves
and fresh thyme
4-5 cloves garlic, cut in
slivers
1 tsp garlic, chopped finely
juice of 1/2 lemon
1 /4 tsp paprika
salt and pepper to taste
olive oil as required
Prepare a stock by combin-
ing the lamb bones, carrots,
onions, bouquet garni and 3 1 2
cups of cold water. Season
with salt and pepper, cover,
bring just to the point of boil-
ing and them immediately
reduce the flame so that the
stock simmers gently for 1
hour.
Make insertions in the leg
of lamb with a very sharp
knife and place inside a sliver
of garlic. Rub the meat with
salt and pepper and then with
olive oil. Place in a roasting
pan and put into a preheated
hot oven for 15 minutes.
Reduce the oven tempera-
ture to 325 F and continue to
roast the meat, basting often
with the drippings and oil
until the meat is done.
Remove the lamb to a pre-
heated platter and set aside.
From the pan juices spoon
off the excess fat and discard.
Strain the stock and add 1
cup to the pan juices. Place
the pan over a medium flame
and stir well, scraping all the
particles that stick to the pan.
Add the remaining stock, stir-
ring constantly and boil the
mixture down until about 2
cups of gravy are left. Add the
olives, anchovies, parsley,
garlic, lemon juice and
paprika and heat through,
stirring constantly until well
blended. Add salt and pepper
to taste. Carve the lamb and
serve the gravy in a separate
sauceboat. ❑