By Chana Rubin, Healthy Kosher Eating With Chana
Posted November 11, 2009
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Olive oil granola? Indian curries with olive oil? Cholent? Cookies and cake too?

Is this another food fad, or is there really something to it?

We know from the Tanach that olive oil has been around for a long time. Today it's still the best fat you can choose.

Extra-virgin olive oil is especially good for you. Minimal processing preserves its health-promoting antioxidants. And it's an excellent source of heart-protective monounsaturated fats. Best of all, olive oil is amazingly versatile and delicious.

Olive oil makes a wonderful salad dressing. But don't just save it for vegetables. It's great with pasta, grain and bean salads too. Even cholent and noodle kugel taste good with olive oil.

New Twist On The Old Favorite

Use it to sauté chicken breasts, fish, eggs and vegetables. Just don't overheat it or it might burn.

Think outside of the box. I recently saw a cookbook devoted to using olive oil instead of ghee (clarified butter) in Indian cooking. How about granola made with pistachios, cardamom and olive oil? The Italians have a rich tradition of using olive oil in cakes, cookies and bread. For an amazing combination, pair olive oil with chocolate in these Olive Oil Brownies.

Olive Oil Brownies (Parve or Dairy)

These are adult brownies – dark, rich and not too sweet, with a background taste of olive oil. For a sophisticated dessert, use a round pan and cut them into wedges. Fruity but not-too-strong oil like Israeli Nabali or Picual is wonderful in this recipe.

4 ounces (100g) unsweetened chocolate, chopped
½ cup all-purpose flour
¼ teaspoon salt
4 ounces (100g) bittersweet chocolate, chopped
1/3 cup fruity extra virgin olive oil
1 teaspoon vanilla extract
½ cup all-purpose flour
¼ teaspoon salt
2 eggs
¾ cup sugar
½ cup lightly toasted chopped walnuts, hazelnuts or pistachios (optional)

Preheat the oven to 350F (175C). Line an 8-inch (20cm) square baking pan with a parchment paper. Spray the paper and sides of the pan with non-stick cooking spray.
Whisk the flour and salt together in a small bowl and set aside.
Melt the chocolate over low heat in a double boiler or on low power in the microwave. Whisk in the oil and the vanilla.
Beat the eggs and sugar until pale and thick. Mix in the chocolate mixture. Fold in the flour and optional nuts, stirring just until everything is combined. Pour into the prepared pan.
Bake for 15-20 minutes. (A toothpick inserted in the center should still be a little sticky.) Cool completely and cut into squares.

16 servings.