The Holiday Table : Hanukkah: The Miracle of the Olive

Hanukkah celebrates a miracle that is said to have occurred more than 2,000 years ago. The flame in the Holy Temple was relit with enough oil to last one day; somehow, it lasted for eight.

But few people know that the miraculous oil was made from olives. In Israel, olive oil has been used since ancient times, not only for cooking but also as medicine, lamp fuel and in many religious festivals.

To celebrate the miracle of oil, many families serve fried foods for Hanukkah. Potato latkes (pancakes) and soufganyot (deep-fried doughnuts) are traditional ways to commemorate the miracle. But why not take it one step further and prepare dishes using olives and olive oil?

It’s hard to imagine Hanukkah without potato latkes. But this year my latkes will have a new look. They will be fried in 6-inch rounds, spread with a chopped olive mixture, cut into wedges and served with olive oil.

Make your own olive bread or purchase a loaf if you have a high-quality bakery nearby. Serve it with baked Sea Bass With Black-Olive Sauce, or Roast Chicken With Lemon Peel and Green Olives. And if your family insists on brisket of beef for the holidays, add whole olives for delicious flavor.

POTATO LATKES WITH CHOPPED OLIVES

2 large russet potatoes, peeled and shredded

1 tablespoon fresh lemon juice

1 egg

5 tablespoons olive oil plus extra for sprinkling

1 teaspoon salt

Freshly ground pepper

2 cups Chopped Olive Spread

Place shredded potatoes in large bowl and add lemon juice, egg, 1 tablespoon olive oil and season to taste with salt and pepper. Mix well. Drain liquid that accumulates at bottom.

Heat 2 tablespoons olive oil in 6-inch non-stick skillet. Spoon half of potato mixture into hot oil and gently flatten with fork or spatula, spreading evenly. Cook over medium heat until brown on one side, about 10 minutes. Turn pancake carefully and brown on other side. Drain on paper towel. Repeat with remaining 2 tablespoons olive oil and remaining half of potato mixture.

Arrange pancakes on serving platter. Spread 1 cup Chopped Olive Spread over each. Sprinkle with additional olive oil. Cut each latke into 4 wedges. Makes 8 servings.

Each serving contains about:

151 calories; 497 mg sodium; 27 mg cholesterol; 6 grams fat; 13 grams carbohydrates; 2 grams protein; 0.34 gram fiber.

Chopped Olive Spread

1 cup pitted black olives

1 cup pitted green olives

1 tablespoon olive oil

2 tablespoons minced parsley

Coarsely chop olives and place in bowl. Add olive oil and parsley and toss well. Makes about 2 cups.

BAKED SEA BASS WITH

BLACK-OLIVE SAUCE

4 cloves garlic, minced

1 cup pitted black olives, chopped

1 teaspoon crumbled dried oregano

1 teaspoon crumbled dried basil

2 tablespoons minced parsley

Salt

Freshly ground pepper

1/4 cup olive oil

2 pounds sea bass fillets (4 to 6 fillets)

1/2 cup vegetable stock or dry white wine

Combine garlic, olives, oregano, basil and parsley in small bowl. Season to taste with salt and pepper.

Heat oil in 13x9-inch glass baking dish at 425 degrees 1 minute. Spread olive mixture evenly over bottom of baking dish. Arrange sea bass, skin side up, on top. Pour vegetable stock around fillets. Bake, basting occasionally with juices, 15 minutes or until done. To serve, arrange fillets and olive mixture on heated serving plates. Makes 4 servings.

Each serving contains about:

361 calories; 393 mg sodium; 145 mg cholesterol; 17 grams fat; 2 grams carbohydrates; 33 grams protein; 0.07 gram fiber.

ROAST CHICKEN WITH LEMON ZEST AND GREEN OLIVES

1 tablespoon olive oil

2 (3-pound) whole chickens

2 teaspoons ground ginger

1 teaspoon paprika

2 bay leaves, crumbled

2 cloves garlic, minced

1 large onion, chopped

1/2 cup minced parsley

1/2 cup minced cilantro

1/4 teaspoon saffron, optional

Salt

Freshly ground pepper

Water or chicken stock

1 (6-ounce) can pitted green olives, drained

Julienned zest of 2 lemons

Heat olive oil in Dutch oven or roasting pan and place chickens, breast down, in pan.

Combine ginger, paprika, bay leaves, garlic, onion, parsley, cilantro and saffron in bowl. Spread mixture over chickens and season to taste with salt and pepper. Add enough water to cover chickens halfway. Place over high heat and bring to boil.

Remove pan from heat and place in 400-degree oven. Bake, uncovered, for 30 minutes. Turn chickens and continue baking until very tender and golden brown, about 30 minutes.

Transfer chickens to serving platter. Place pan on stove top and heat remaining juices to boil. Add olives and lemon zest. Reduce heat to low and simmer 5 minutes. Spoon sauce over chickens and serve. Makes 8 servings.

Each serving contains about:

419 calories; 256 mg sodium; 130 mg cholesterol; 28 grams fat; 2 grams carbohydrates; 33 grams protein; 0.23 gram fiber.

Many years ago, an Israeli friend shared her Hanukkah cookie recipe with our family. They are made with olive oil and coated with honey and almonds, typical Middle Eastern ingredients.

ISRAELI HONEY-

ALMOND COOKIES

1/2 cup unsalted butter or margarine, at room temperature

1/4 cup olive oil

1/4 cup sugar

1 egg

1/2 teaspoon ground cinnamon

1/2 cup orange juice

Grated zest of 2 oranges

2 1/2 cups flour

1 1/2 teaspoons baking powder

Dash salt

2 cups coarsely ground almonds

1/2 cup honey

2 tablespoons water

Cream butter in mixer bowl until light. Add olive oil and sugar and beat until fluffy. Add egg, cinnamon, orange juice and zest and blend well.

Mix together flour, baking powder and salt in another bowl. Add flour mixture to butter mixture, little at time, until blended. Add 1/2 cup almonds and mix well. Turn dough out onto floured board and shape into 2 (12-inch-long) rolls. Cover and refrigerate until firm.

Place rolls on floured surface and cut into 1/4-inch thick slices. Arrange cookies on lightly oiled foil-lined baking sheets. Bake at 375 degrees until golden brown, about 15 minutes.

Heat honey and water in small saucepan. Place each cookie on metal spatula and quickly dip into warm honey mixture. Roll cookies in remaining 1 1/2 cups almonds. Cool cookies on wire racks. Makes about 5 dozen.

Each serving contains about:

66 calories; 16 mg sodium; 8 mg cholesterol; 4 grams fat; 8 grams carbohydrates; 1 gram protein; 0.06 gram fiber.