Since the oil in our menorahs – and the essence of the 8-day-miracle – comes from olives, why not “embrace” the olive during Hanukkah?
Before next season, I hope to have a more comprehensive list of options. For now, though, here are some starter ideas:
- Lemon Cupcakes with Olive Oil, Sage, and Sea Salt. This combines sweet and savory. (Scroll down on the page until you see the recipe for these lemony gems.)
- Orange Olive Oil Cake. I found a recipe for olive cake in a Mediterranean cookbook. It combines black and/or green olives with flour, eggs, sugar, milk, and olive oil. And this idea spurred me to look further, leading me to this wonderful-sounding Orange Olive Oil Cake recipe.
- Moroccan Chicken with Lemon and Olives. I’m planning to try this one tonight, with its flavors of paprika, turmeric, cumin, and black pepper.
- Olive Hors D’oeuvre. For your Hanukkah party, consider olive tapenade with crackers or plates of mixed green and black olives. To continue the healthy twist, add a bowl of oranges or Clementines.
I can tell that I’ve just scratched the surface of the possibilities. Feel free to share your olive discoveries!
B’-tayavon. (Good appetite!)