Let your taste buds celebrate
Holive Oil is pure, unadulterated, cold press olive oil from the Holy Land.
Nothing added, nothing taken away.
Its smooth, delicate taste will enrich every plate.
Enjoy Holive oil drizzled on fine bread or on salad, and try the recipes below with our compliments.
Sauteed Goat Cheese
1/4 cup olive oil
2 cloves garlic, sliced
4 1/2 oz. hard, salty goat cheese
Heat the oil in a heavy skillet and saute the garlic until lightly browned.
Remove the garlic with a slotted spoon and discard.
Cut the cheese into squares about 2 inches on each side and about 1/2
inch thick.
Place the slices in the hot oil and cook, turning once, until the exterior of the
cheese is almost but not fully melted.
Remove with a slotted spoon and serve hot as an appetizer, garnished with
lemon wedges.
St. Peter's Fish with Parsley Sauce
1 cup fresh parsley, chopped coarsely
1 clove garlic, chopped
juice of 1 lemon
salt and pepper to taste
4 St. Peter's fish, bass or trout, filleted
3 Tbsp. flour
1/2 cup olive oil
3 Tbsp. onion, chopped
In a food processor, combine the parsley and garlic with 2 Tbsp. of water
and whir until the mixture is completely smooth. Thin the mixture with an
additional 2 Tbsp. of water and mix well. Add the lemon juice and salt and
pepper to taste. Set aside, covered.
On a flat plate combine the flour with about 1/2 tsp. each of salt and pepper
and mix well. Into this dip the fillets, coating well and shaking off whatever
excess adheres. In a large, heavy skillet heat the oil and in this fry the fish
until well browned on both sides. Transfer the fish to a preheated serving
platter and set aside to keep warm.
Discard about half of the oil and in the remaining oil saute the onions until
golden brown. Add the remaining flour and over a low flame cook until the
mixture is light brown, stirring constantly. Add the parsley mixture and cook,
continuing to stir, for 2 - 3 minutes longer. Pour the sauce over the fish and
serve immediately.
Lamb Stew with Dill and Olives
1/2 cup olive oil
about 3 1/3 lbs of lamb, cut as for stew
2 medium onions, chopped finely
1 tsp. turmeric
3/4 tsp. pepper
salt to taste
1 cup beef stock
3/4 cup lemon juice
1 1/2 lb spinach, chopped
the leaves of 2 bunches of celery, chopped finely
the white parts of 8 spring onions, chopped finely
1/2 lb green olives, pitted and halved
1/2 cup dried peas, soaked in water
2 Tbsp. fresh dill, chopped finely
Heat 2 Tbsp. of the oil and in this brown the lamb and onions. Season with
turmeric, pepper and salt to taste and then pour over the stock and lemon
juice. Cover and simmer for 15 minutes, stirring several times.
In a heavy skillet cook the spinach, celery leaves, and spring onions over a
very low flame, without adding water, just until the vegetables begin to
soften. Add the remaining oil to the skillet and fry for 5 minutes. Add these
ingredients to the meat and then add the olives, dried peas and dill.
Simmer gently, stirring occasionally, until the meat and beans are tender
(about 45 minutes). Serve hot.
Olive oil and oranges cake
6 medium oranges
1/3 cup olive oil
4 eggs
1/2 tsp. salt
1 cup sugar
1-1/4 cups flour (high-gluten preferred, such as bread flour)
1 Tbsp. baking powder
Preheat oven to 350°F and oil a 9-inch round cake pan. Remove zest from
all oranges and juice from one. Set fruit aside for another use. In a large
mixing bowl with an electric mixer, beat eggs and salt together until frothy
and light (about 2 minutes).
Slowly add sugar while continuing to mix (about 2 more minutes). Sift the
flour and baking soda together and gradually add to egg mixture. Mix about
1 more minute. In a side bowl, mix olive oil, citrus zest and juice. Using a
spoon, stir this into the egg mixture, just folding until all in.
Pour batter into prepared pan and place in oven and bake 50 minutes, or
until a toothpick inserted in center of cake comes out clean. Cool to room
temperature, cut into wedges and serve.
