34 | DECEMBER 19 • 2024 
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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

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