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
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- Olive Oil Cake by Elizabeth Kurtz
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- Olive Tapenade by Zeta Olive Oil
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- Olive Oil Poached Halibut by Laura Frankel
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- Rustic Mashed Potatoes with Garlic Confit by Chanie Apfelbaum
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- Olive Oil Basil “Ice Cream” by Sara and Yossi Goldstein
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- Marinated Mozzarella and Penne by Chaya Suri Leitner
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- Tomato-Olive Baked Feta Cheese by Rorie Weisberg
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- Apple and Olive Oil Cake by Kim Kushner
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- Tomato-Garlic Confit by Adina Schlass
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- Mushroom-Olive-Tomato Salad by Chanie Nayman
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- Danielle's Balsamic Vinaigrette by Danielle Renov
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- Best-O Pesto by Norene Gilletz
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- Seasons of a Pastry Chef: Olive Oil and Lemon Mini Cupcakes with Citrus Glaze by Janie Chazanoff
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- Sea Bream Fillets in Mediterranean Sauce by Zeta Olive Oil
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- Roasted Garlic Aioli by Estee Kafra
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- Israeli Salad of Oranges and Black Olives by Chef Tom Francz
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- Pasta with Tomatoes, Garlic, and Olive Oil by Zeta Olive Oil
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For more creative ways to use olive oil this Chanukah, read our new article, 8 Ways to Harness the Power of Zeta Olive Oil!
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