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'PI:. with $5.00 purchase Come in and see our fine selection of Halloween Candy! 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. ❑