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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