36 | DECEMBER 19 • 2024

Ingredients

1 cup good-quality extra-virgin olive

oil

3 cloves garlic, peeled and smashed

2 sprigs fresh thyme

2 sprigs fresh oregano

1 sprig fresh rosemary

½ tsp. crushed red pepper flakes

2 strips lemon zest (about 3 inches

long)

1 bay leaf

8 ounces feta, drained well from brine

and cut into ½-inch pieces

Preparation
Place all ingredients except the
feta in a small saucepan and
gently heat over medium low
just until tiny bubbles begin to
form, 4 to 6 minutes. Remove
from the heat and allow to cool
completely, about 1 hour.
Once the infused olive oil
is cool, transfer half of the
aromatics from the saucepan to
a 16-ounce Mason jar followed
by half of the feta. Repeat,
layering and then carefully pour
the infused olive oil into the
jar. Gently press the feta down,
if needed, to ensure it is fully
submerged and seal the jar
with its lid. Place the jar in the
refrigerator and allow the feta
to marinate for at least 12 hours
and up to 5 days.
Remove the jar from the
refrigerator at least 30 minutes
before serving to allow the
solidified olive oil to liquify.
Note: Save extra infused oil
(or leftover oil once the feta is
finished) to drizzle over sliced
tomatoes and cucumbers, add
to couscous, orzo or pasta, or
use in a vinaigrette for salad.

OLIVE OIL BROWNIES
WITH SEA SALT
By Melissa Clark
Serves 16
Pareve or Dairy

Ingredients

6 Tbsp. mild extra-virgin olive oil, plus

more for greasing pan

1 cup all-purpose flour

¾ teaspoon kosher salt

¼ teaspoon baking powder

¼ cup Dutch-processed cocoa powder

¼ cup boiling water

3 ounces melted unsweetened

chocolate

1 large egg, at room temperature

1 Tbsp. vanilla extract

¾ cup packed dark brown sugar

⅓ cup granulated sugar

½ cup mini or regular chocolate chips

(use non-dairy to make this pareve)

Flaky sea salt, such as Maldon, as

needed

Preparation
Heat oven to 350°F and grease
an 8” x 8” square baking dish
with some of the olive oil. Line
the pan with parchment paper,
leaving a 2-inch overhang on
two sides so you can pull the
brownies out easily.
In a medium bowl, whisk
together flour, salt and baking
powder.
In a large bowl, whisk
together cocoa powder and
boiling water until smooth.
Whisk in 6 tablespoons oil,
melted chocolate, egg and
vanilla.
Whisk in brown and
granulated sugars, then fold in
flour mixture, then chocolate
chips. Scrape into prepared
pan, and bake until set and firm
to the touch, 20 to 25 minutes.
Immediately sprinkle
brownies with flaky salt while
still warm and let cool. Cut into
16 squares and serve.

Read more of Joelle Abramowitz’s

writing about food and life at https://

gastronomisteconomist.substack.com/.

continued from page 34

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