34 | DECEMBER 19 • 2024 J N T he holiday of Chanukah begins this year on the evening of Wednesday, Dec. 25. The holiday celebrates the victory of the Maccabees over the Syrian-Greeks and the miracle that one cruse of olive oil was found in the decimated Holy Temple, enough to fuel its menorah for one day, but instead burned for eight days. This miracle sustained the menorah until more ritually pure olive oil could be obtained. Some of the most ubiquitous Chanukah foods include potato latkes (potato pancakes) and sufganiyot (jelly doughnuts), both fried in oil. The idea is that being fried in oil, these foods commemorate the Chanukah miracle associated with the lighting of the menorah. Dairy foods have also been eaten to commemorate the story of Yehudit (Judith), who is said to have seduced a Syrian-Greek general, Holofernes, by feeding him salty cheese washed down with copious amounts of wine; in his drunken stupor, she was able to behead him. It is said that potato latkes actually originated as cheese latkes as part of this dairy tradition. Personally, one food I feel doesn’t get enough attention during the holiday is olive oil —with all the attention on frying, the emphasis becomes on oil generally and not olive oil specifically. To uplift this crucial element of the story, I share several recipes that really let the flavors of the olive oil shine. First, I share a recipe for “no-fuss” focaccia. I love that focaccia is not excessively difficult to make, and it showcases ample olive oil. Whereas many focaccia recipes are made over two days or many hours, this recipe is especially efficient, but still tastes delicious. To accompany your focaccia, you could make the next recipe for marinated feta, in which cubes of feta are bathed in infused olive oil. While this recipe infuses the olive oil with garlic, lemon and herbs, you could get creative with other flavor combinations. This recipe does double-duty by celebrating both olive oil and the dairy tradition honoring Judith. Finally, for dessert, I include a recipe for olive oil brownies topped with sea salt. The olive oil makes this recipe pareve (if you use non- dairy chocolate chips) and also imparts its unique flavor that pairs well with the additional sea salt. To really spotlight the olive oil flavor for a dairy meal, you could top them with an olive-oil-infused whipped cream. NO-FUSS FOCACCIA By PJ Hamel Makes one 9” x 13” loaf Pareve Ingredients Dough 5 Tbsp. (60g) olive oil, divided 1½ cups (340g) water, warm 1¼ tsp. (8g) table salt 3½ cups (420g) all-purpose flour 1 Tbsp. instant yeast Topping 1 Tbsp. (13g) olive oil, for drizzling Dried herbs of your choice, to taste (optional) Preparation Use non-stick vegetable oil spray to lightly grease a 9” x 13” pan. Drizzle about 2 tablespoons (25g) of the olive oil atop the spray; the spray keeps the bread from sticking, while the olive oil gives the bottom crust great flavor and a bit of crunch. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine the remaining 3 tablespoons (35g) of the olive oil with the rest of the dough ingredients and beat at high speed with an electric mixer for 60 seconds. Scoop the sticky batter into the prepared pan, cover the pan and let it rise at room temperature for 60 minutes — it should be quite puffy, but not fragile-looking. While the dough is rising, preheat the oven to 375°F. Gently poke the dough all over with your index finger. Drizzle it lightly with olive oil, and sprinkle with dried herbs of your choice, if desired. Bake the bread until it’s golden brown, 25 to 30 minutes. Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature. MARINATED FETA WITH OLIVE OIL, GARLIC, LEMON AND HERBS Serves four as an appetizer Dairy Food for Thought: Olive Oil Recipes for Chanukah Joelle Abramowitz FOOD JOELLE ABRAMOWITZ Olive Oil Focaccia Bread continued on page 36