While there’s something special about freshly fried latkes and sufganiyot on Chanukah, fried foods are not necessarily something you want to eat for eight nights straight. After a couple nights of indulging in all the greasy treats, a light, healthy meal really hits the spot.
Luckily there are plenty of ways to honor the miracle of Chanukah beyond deep frying. Whisk it into a vinaigrette, marinate it with olives and herbs, roast it with fish or bake it into a cake–the possibilities are endless!
Take a look at some of our favorite recipes below, and let olive oil really shine this Chanukah.
- Roasted Tomatoes in Olive Oil and Thyme by Zeta Olive Oil
- Olive Bread by Zeta Olive Oil
- Olive Oil Cake by Elizabeth Kurtz
- Olive Tapenade by Zeta Olive Oil
- Olive Oil Poached Halibut by Laura Frankel
- Rustic Mashed Potatoes with Garlic Confit by Chanie Apfelbaum
- Olive Oil Basil “Ice Cream” by Sara and Yossi Goldstein
- Marinated Mozzarella and Penne by Chaya Suri Leitner
- Tomato-Olive Baked Feta Cheese by Rorie Weisberg
- Apple and Olive Oil Cake by Kim Kushner
- Tomato-Garlic Confit by Adina Schlass
- Mushroom-Olive-Tomato Salad by Chanie Nayman
- Danielle’s Balsamic Vinaigrette by Danielle Renov
- Best-O Pesto by Norene Gilletz
- Seasons of a Pastry Chef: Olive Oil and Lemon Mini Cupcakes with Citrus Glaze by Janie Chazanoff
- Sea Bream Fillets in Mediterranean Sauce by Zeta Olive Oil
- Roasted Garlic Aioli by Estee Kafra
- Israeli Salad of Oranges and Black Olives by Chef Tom Francz
- Pasta with Tomatoes, Garlic, and Olive Oil by Zeta Olive Oil