Local feast

Light, easy and healthy dishes to celebrate the end of the olive-picking season.

By JERUSALEM POST STAFF
December 25, 2010 09:13
3 minute read.
local feast

local feast. (photo credit: Dan Peretz)

You don’t really need an occasion to cook with olives and olive oil – but the end of picking season is as good an excuse as any. The Tel Aviv Sheraton Hotel is celebrating a month of special dishes with olives and olive oil in its gourmet restaurant The Olive Leaf. The dishes change from day to day and managed to get recipes from their chef, Charlie Fadida.



BAKED ZUCCHINI WITH OLIVE OIL AND THYME

✔ 3 zucchini sliced lengthwise
✔ 1 Tbsp. chopped thyme
✔ 1⁄4 cup lemon juice
✔ 2⁄3 cup olive oil Heat oven to 180º. Season zucchini with olive oil, thyme, salt and pepper.

Arrange zucchini on a lined baking sheet. Bake for 10 minutes until golden. In a shaker, mix lemon juice and olive oil and pour on the baked zucchini.

TABOULEH WITH MINT LEAVES

✔ 500 gr. ground wheat, soaked in warm water for 30 minutes
✔ 20 large mint leaves
✔ 2 tomatoes, cubed
✔ 1⁄4 cup olive oil
✔ 1⁄4 cup lemon juice
✔ 3 Tbsp. Silan (date honey)
✔ 100 gr. pomegranate seeds Drain the wheat and slice the mint leaves into thin strips.

Mix all ingredients, season with salt and pepper and serve.

FATOUSH SALAD

✔ 1 red tomato
✔ 1 cucumber
✔ 1 kohlrabi
✔ 1 tsp. sumac
✔ juice of half a lemon
✔ 3 Tbsp. olive oil
✔ 3 Tbsp. coarsely chopped parsley leaves
✔ 1 pita bread sliced into strips
✔ 1 Tbsp. za’atar
✔ 500 ml. oil for frying

Heat frying oil and fry the pita strips. When done place on a paper towel to absorb excess oil. Cut all the vegetables into 1 x 1 cm. cubes. In the serving bowl mix vegetables. Season with olive oil, lemon juice, parsley, salt and pepper. Cover the bread slices with za’atar and place on top of the salad.

ROASTED PEPPERS

✔ 3 red bell peppers
✔ 5 Tbsp. balsamic vinegar
✔ 3 Tbsp. olive oil
✔ 1 clove garlic, sliced
✔ 1 Tbsp. chopped thyme

Roast the peppers under a warm grill or over an open fire until blackened on all sides. Place the grilled peppers in a plastic bag or in a bowl covered with plastic foil and leave for 30 minutes. Peel the skin with hands and remove seeds. Slice the peppers into thin strips and place in a bowl. Add garlic and all other ingredients. Mix well and season with salt and pepper.

CAROSTINI WITH TOFU AND KALAMATA SPREAD

✔ 1 baguette sliced diagonally
✔ 10 kalamata olives, pitted
✔ 100 gr. tofu spread
✔ 1 clove garlic, minced
✔ 3 Tbsp. chopped parsley

Heat oven to 180º and bake bread slices for 10 minutes. Meanwhile chop olives in a food processor, add tofu spread and the rest of the ingredients and continue processing with short pulses until smooth. Spread the mixture on warm bread and serve.

The Olive Harvest Festival will be held at the Sheraton Hotel Tel Aviv, until December 30, Rehov Hayarkon 115. Free parking for restaurant guests. Kosher. Open 7 to 10:30 p.m. (03) 521-9300


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