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Just wait until you try this 3-ingredient olive dip.  Isn’t it amazing how sometimes it’s the easiest things to do, that are the most impressionable.  I have found this all across the board: in business, guest service, family fun and even (and maybe especially) in cooking. After decades running GAM GAM Kosher Restaurant, we’ve hosted hundreds of thousands of guests. Some of the easiest dishes have become the favorites that people can’t seem to get enough of.  This easy olive appetizer is one such recipe. 

Many of you ask which products I use and recommend. This post contains some of my affiliate links for “making every day the best day” while cooking, entertaining and living life.  If you buy something through one of these links, you won’t pay a penny more, but I’ll get a small commission which helps keep the lights on. Thanks! 

Olive Dip is Perfect for Shabbat or Weekdays

Those who have been around our Shabbat table know that I love salads and always make many of them.  Guests come from all over the world and I want to make sure there is something to suit everyone’s taste.  I’m careful to switch it up a bit. I make some different salads for Shabbat lunch, that weren’t served during Friday night dinner.  Some standards, like humus, are served for both meals due to popular request. And they are amongst the most simple to prepare. You can check out my humus recipe here. Another uncomplicated salad is coleslaw.  It’s a real crowd pleaser.

But there is one salad that is amongst the absolute easiest in my recipe box: 3 Ingredient Olive Dip.  There is something about olive dip that is so elegant.  Perhaps it’s the knowledge of how very special olives are. Did you know that olives are one of the seven foods that the Land of Israel is blessed with?  We even say a longer blessing than usual after we eat them.


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The Olive Through The Ages

Olive oil has always been important in the world at large and the Jewish world in particular.  Noah sent the dove to see if the flood waters had receeded.  It came back with the leaf of an olive tree in its mouth.  The Kohen Gadol (high priest) was annointed with olive oil in the days of the Temple (Beit HaMikdash) in Jerusalem. The Beit HaMikdash was where the Western Wall, the remaining outer border wall, still stands today.  The menorah in the Beit HaMikdash was lit daily with olive oil. Many have the custom to light the Hanukkah menorah each year with olive oil as well.

It’s by Divine Providence that the weekly Torah portion at the time of publication of this article is Tetzaveh. It begins with the commandment to take the purest olive oil found in the first drop when the olive is crushed.  We are taught that we need to live with the times. In other words, to see how everything in the Torah portion holds a relevant lesson to our daily lives.  Just like the olive, when we are under pressure, our finest attributes come out as well.  

Olives, Health and Nutrition in the Torah

The Talmud is the Oral Law of the Torah.  It was originally taught to Moses on Mount Sinai. Then, it continued to be taught orally in a continuous chain from teacher to student for centuries. Rabbi Yehuda HaNasi, born after the destruction of the Second Temple, foresaw that the Jews would be scattered throughout the world. He feared they would forget the Oral Law.  So, he compiled the Mishnah (law details), and later, Ravina and Rabbi Ashi compiled the Gemara (law discussions). Together it is called the Talmud.  

In the Talmud, whose details cover every aspect of life, it’s mentioned that olive oil is beneficial for our health. It specifically details that olive oil supports and sharpens memory.  Nearly 1,900 years after the Talmud was compiled, the advantages of olive oil have been recognized by the medical world. Now, it’s commonplace to read about the proven benefits of olive oil and how it is helpful for our well-being. 

Give It That Extra (Extra Virgin Olive Oil, That Is) 

It is indeed worthwhile to incorporate olive oil into our meals. In particular, extra virgin olive oil is even healthier because of the way it is produced.  The process is done without heat or chemicals involved.  Science now recognizes the good fats from the unhealthy ones.  It’s been proven that even cooking with extra virgin olive oil is beneficial. The antioxidants don’t break down under the heat and are instead absorbed by the food.

Olives have many varieties and have a unique taste.  That being said, let’s jump right into this recipe. The olive lovers amongst your family and guests are sure to delight in it.  Those who may have never tasted an olive or imagined that they would enjoy it, are in for a treat!

Watch: 3 Ingredient Olive Dip

3 Ingredient Olive Dip – Easy Olive Appetizer

4.67 from 9 votes
Prep Time 5 minutes
Total Time 5 minutes
Servings 4
Calories 142

Ingredients

  • 1 can Green Pitted Olives (plain, not spicy)
  • 1 clove Fresh Garlic
  • Extra Virgin Olive Oil (to your taste)

Instructions 

  • Drain the liquid from the olives and place them in a bowl or in the food processor.
  • Add fresh garlic to taste. I use one clove per can of olives.
  • Pour on some extra virgin olive oil.
  • Blend with an immersion blender or in the food processor. Think pesto with olives!
Calories: 142kcal
Course: Appetizer
Cuisine: Kosher, Mediterranean
Keyword: appetizer, ChoppedOliveDip, dips, easy, kosher recipes, NondairyOliveDipRecipe, OliveDipWithoutMayo, olives, vegan

Nutrition

Calories: 142kcal | Carbohydrates: 4g | Protein: 1g | Fat: 15g | Saturated Fat: 2g | Sodium: 1517mg | Potassium: 44mg | Fiber: 3g | Sugar: 1g | Vitamin A: 383IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg

What is your favorite dip or appetizer? I can’t wait to read your comments below!

Have you ever tasted fruit so delicious that it made you stop and think about how blessed we are to have such goodness? Once in the city of Siena, in central Italy’s Tuscan region, I had such an experience. And that’s how this irresistable fig cake recipe eventually came about!

It was with some fresh figs at peak season. It was actually the first time I had fresh figs, so now my standard is very high. As I stood in what is regarded as one of the most beautiful public squares in Europe, Piazza del Campo, I was overwhelmed with gratefulness to G-d for such a pure and natural treasure. I’ve captured that beautiful memory of that exquisite taste in this new fig cake recipe! 

Irresistable Fig Cake

No ratings yet
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 12 (9 inch round cake)
Calories 268
This fig cake is sure to become one of your seasonal family favorites!

Ingredients

Cake

  • 3 eggs
  • 1 1/2 cups sugar
  • 3/4 cups vegetable oil
  • 5 whole figs
  • 1 cup flour
  • 1/2 packet baking powder (1 1/4 teaspoons or 5 grams)
  • pinch of salt

Instructions 

  • In a mixer, beat eggs well with sugar and vegetable oil
  • Slice figs in half lengthwise and scoop out the pulp with a spoon.
  • Add figs and mix well. (The edible skin is not used in this recipe).
  • Add flour, baking powder and salt and continue to mix for three minutes.
  • Line your baking pan of choice with baking paper to make for easy clean-up.
  • Pour into the pan, using a rubber spatula to get every delicious drop.
  • Bake at 350F / 170C for 40 minutes. Check for doneness with a toothpick. If needed, continue to bake in increments of 5 – 10 minutes.

Notes

Bakes well in any shape cake or muffin pan.
Calories: 268kcal
Course: Dessert
Cuisine: American
Keyword: cake, cupcakes, dessert, fig, muffins, Rosh Hashana, Shabbat

Nutrition

Calories: 268kcal | Carbohydrates: 33g | Protein: 2g | Fat: 15g | Saturated Fat: 11g | Cholesterol: 41mg | Sodium: 16mg | Potassium: 26mg | Fiber: 1g | Sugar: 25g | Vitamin A: 59IU | Calcium: 8mg | Iron: 1mg

Over the years, many of you have asked which products I use and recommend. This post contains some of my affiliate links for “making every day the best day” while cooking, entertaining and living life.  If you buy something through one of those links, you won’t pay a penny more, but I’ll get a small commission which helps keep the lights on. Thanks!

This delicious traditional potato kugel recipe will make everyone happy around the table.

It is often served on Shabbat as a dinner side dish or as a side for lunch the following day. This cozy, comfort food is an Ashkenazi Jewish recipe that will have everyone feeling at home.

I usually double this potato kugel recipe. This way, there is one for Shabbat and one for Friday afternoon so everyone can “Taste a little bit of Shabbat” before Shabbat actually begins.

The Best Potato Kugel Ever

4.55 from 20 votes
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
A classic family recipe!

Ingredients

  • 6 potatoes
  • 1 onion
  • 3 beaten eggs
  • 1/3 cup flour
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon black pepper
  • 4 tablespoons extra virgin olive oil
  • 1/4 teaspoon baking powder
  • 2 teaspoons vegetable oil to heat in pan (optional)

Instructions 

  • Grate potatoes and onion with a food processor like the one in the notes or by hand
  • Squeeze out a little of the liquid
  • Place in a large mixing bowl
  • Add remaining ingredients, except for vegetable oil.
  • Mix well
  • Heat vegetable oil in an empty baking pan. This helps cook the bottom of the kugel. (I've found that in larger ovens, it helps with getting that yummy crispiness).
  • Carefully remove the pan and pour in the mixed kugel ingredients.
  • Gently smooth out the top of the kugel with a spatula or back of a tablespoon.
  • Bake at 350F / 175C for approximately 45 minutes to an hour depending on your oven

Notes

Tip: If at some point during the cooking, you achieve the color you want, cover with aluminum foil for the remainder of the cook time. (I need to do this when I use my smaller oven because the kugel browns more quickly).
My family loves to dip the kugel in matbucha!  I pulse fresh tomatoes for the matbucha with this food processor that I also use to grate the potatoes and onion for this potato kugel.  It is large enough for all my recipes and small enough to put away in a cabinet when I need more counter space. 
Course: Side Dish
Cuisine: Jewish, Kosher
Keyword: kugel, potato, recipes, Shabbat, side dishes

I can’t count how many times people have told me that this is actually their favorite hummus!

If you’ve ever been to GAM GAM Kosher Restaurant, especially for Shabbat, you’ve likely eaten this hummus. In fact, after serving hundreds of thousands of Shabbat guests, this may be the most eaten (non-store bought) hummus around the world!

Quick and easy to prepare, enjoy hummus as an appetizer dip or side dish. Hummus is the perfect healthy snack when paired up with crudite of your favorite sliced or whole raw vegetables.

Everyone’s Favorite Hummus

5 from 1 vote
Prep Time 5 minutes
Total Time 5 minutes
Servings 8
Traditional Humus

Ingredients

  • 2 cups chick peas
  • 1/2 cup tahini
  • 1/4 cup extra virgin olive oil
  • 2 cloves garlic
  • 1/4 tablespoon paprika
  • 1/4 tablespoon cumin
  • salt to taste (can add pepper if desired)
  • 3 tablespoons lemon juice
  • 1/3 cup water

Instructions 

  • Blend all the ingredients together. (Slowly add the 1/3 cup of water to get the desired consistency. You may not need to use it all).
  • Adjust seasonings to suit your taste.

Notes

Dressing options:
tahini
chick peas coated in paprika and salt and pepper
a drizzle of olive oil
a sprinkle of paprika and za’atar
Course: Side Dish
Cuisine: Mediterranean
Keyword: chick peas, hummus, shabbat dip, shabbat salad, vegan, Vegetarian
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