In this French preparation, called barigoule, artichokes along with small carrots and whole cloves of garlic are gently braised in white wine and lots of olive oil. At the very end, garden peas, are added for a pop of color and freshness
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Available at Cafe Asif
In recent years we have learned to distinguish between olive varieties such as Souri, Barnea, or Koroneiki and Leccino – but did you know that just like wine, olives also taste of their ‘terroir’? Olive oil expert, Ehud Soriano, on the importance of geology and the influence of the Israeli terroir on the taste and quality of the most local oil in Israeli cuisine.
In this traditional recipe, fresh hyssop or za’atar leaves are preserved in olive oil along with spices and lemon.
Agronomist and olive oil expert Ayala Noy Meir offers a look at the state of the olive oil industry in Israel
My Palestinian Kitchen: Stories of Family & History
For the last days of the harvesting season, Hila Alpert offers this list of Israel-grown cultivars, with suggestions for culinary uses.
Mussakhan, a Palestinian dish of roasted chicken with sumac, is probably the recipe most associated with the olive harvest.
Inspired by Palestinian ka’ak, this olive oil tart is made with a shortcrust and filled with fills dates and chocolate ganache.
These spelt and olive oil rolls from chef Erez Komarovsky are inspired by pampushki, Ukrainian milk and butter rolls commonly served with borscht. When they’re still hot from the oven he brushes them with fresh hyssop and olive oil instead of the traditional sunflower oil and dill. Ingredients 2.2 lb / 1 kg white speltContinue reading “Olive Oil & Za’atar Rolls”
