Tu Bishvat Cheese Course

Tu Bishvat Cheese Course

January 14th 2010By Jamie Geller


Tahini Olive Oil Cake

Tahini Olive Oil Cake85

March 19th 2015By Melinda Strauss


Slick Tips for Cooking with Oil this Chanukah


December 15th 2011By Jamie Geller


Olive Oil Mandarin Truffles

olive oil mandarin truffles

December 18th 2014By Shoshana Ohriner

Olive oil might seem like a strange addition to a dessert, but the fruitiness of a good olive oil goes wonderfully with chocolate. It is not an assertive flavor, the mandarin flavor stands out more, but the olive oil rounds out the flavor so that the last lingering flavor from the truffles is a bit more interesting and enticing than your typical truffle. It also gives it a lush and creamy texture that just melts in your mouth.


Kosher Ingredient of the Month: Olive Oil – The 1 Ingredient for a Perfect Passover

Kosher Ingredient of the Month- Olive Oil – The 1 Ingredient for a Perfect Passover

February 25th 2010By Chef Laura Frankel


Greek Slaw

greek slaw

August 9th 2013By Tamar Genger MA, RD

Turn the flavors of a Greek salad into a new take on coleslaw. I like my Greek salad very lemony and make it with lemon juice, but you could opt for red wine vinegar which is more traditional and you could add more olive oil if desired, just make sure to use a very high quality olive oil. If you want to serve this on the side of a meat meal, you can leave out the feta cheese.


Crispy Shallots

Braised Pot Roast85

March 2nd 2015By Chef Laura Frankel

Crispy shallots are a professional chef’s best friend. We use them whenever we need a tasty crunchy garnish. The secret to crispy shallots is to cook over medium low heat and in plenty of oil. Don’t worry, the oil can be used to sauté in... bonus!


A Taste of Olive Oil


December 6th 2010By admin