FOOD FRESSING BY IDELE ROSS


Sea Bass Anointed with Olive Oil Runneth over and get a cup


Before the Middle East knew it was rich in oil, the ancients valued oil of a different source: olives. Olive oil’s uses are referenced in biblical


sources in ceremonies anointing the high priests and kings. It was also used for fuel, medicine, as soap, as a coin of barter as well as for cooking. Olive oil was so important that priests


brought the first crush of the ‘’purest and fin- est’’ oil in sealed cruses to the Holy Temple in Jerusalem as an offering. Today, the Israel Olive Board reports that


the country’s farmers, raise and cure 15,000 tons of olives, producing 6,000 tons of ol- ive oil annually. Israeli production cannot meet local demand, requiring imports from Jordan, the Palestinian Authority, Turkey, Greece, Italy and Spain. However, Israel does manage to export small amounts of olive oil to markets in the U.S. and the Far East. Boutique olive oil presses have opened all


over the country. Much like the country’s bou- tique wine industry, these smaller businesses are offering gourmet extra virgin olive oil from their own presses, boasting enhanced health benefits, as well as a delicate taste and texture. Israel’s olive oil industry was recently in the


spotlight at the first international “Terra Ol- ivo” Mediterranean Olive Oil Competition. Jerusalem’s Inbal Hotel, not far from Mount


38 friday night Winter 2011


of Olives, played host to olive oil producers from 14 countries. Inbal Executive Chef Itzik Barak created


a gala eight-course olive oil splashed menu for the 250 guests. Noting that kosher cui- sine widely uses olive oil instead of butter in meat dishes, he and a staff of 50 prepared a menu of lamb osso buco, beef fillet, and the following sea bass recipe.


Olive Oil Sea Bass with Sautéed Spinach and Tomato Vinaigrette


By Itzik Barak, executive chef at Inbal Je- rusalem Hotel Serves 4


Olive Oil Sea Bass


Ingredients: 2 tbsp extra virgin olive oil 4, 180g portions wild sea bass Pinch of fresh thyme Salt and pepper to taste 1. Preheat oven to 350˚F. 2.Heat olive oil in a sauté pan over medium to high heat. 3. Season fish with salt, pepper and thyme. In batches, place fish in the pan just until pieces are golden and seared. 4. Remove fish from pan. Place on a baking tray and finish cooking in oven for approxi- mately five minutes.


Sautéed Spinach Ingredients: 200g fresh spinach, washed and dried 2 tbsp extra virgin olive oil Salt and pepper to taste While fish is in the oven, lightly sauté spin- ach with a little olive oil. Once leaves begin to wilt, season with salt and pepper, toss and remove from heat.


Tomato Vinaigrette


Ingredients: 1 tomato, cut into quarters or skin and seeds removed and diced


¼ bunch fresh parsley, roughly chopped Juice of ½ lemon ¾ cup extra virgin olive oil Salt and pepper to taste Place all ingredients in a bowl and lightly toss.


Assembly of Wild Sea Bass and Tomato Vinaigrette


Place a bed of Sautéed Spinach in the centre of the plate. Place sea bass on sautéed spinach and drizzle with tomato vinaigrette.


fn Jerusalem resident Idele Ross is a senior


editor with Israel Radio’s English news service. She also writes for the Kosher Today food in- dustry website and other media outlets.


Photography by Geoff George


It was olive oil that miraculously burned for eight days in that oil lamp of ancient Jerusalem


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