Celebrate Hannukah With The Best Olive Oil In Your Cooking
Updated 15th December 2025
Hanukkah celebrations with family and friends is a great time to choose a healthy fat for your cooking and extra virgin olive oil is a great choice for your seasonal treats at this happy time.
One of the most popular foods eaten during Hanukkah are latkes, which are fried potato pancakes. Choosing an extra virgin olive oil low in saturated fat and high in polyphenols will boost their health too.
Here is a simple, delicious recipe for you to try this holiday season!
Latkes With Extra Virgin Olive Oil
Ingredients
- Makes 12 to 16 latkes
- 1 pound potatoes
- ½ cup finely chopped onion
- 1 large egg, lightly beaten
- ½ teaspoon salt
- ½ to ¾ cup Morocco Gold extra virgin olive oil
- Accompaniments: sour cream and applesauce
Instructions
- Preheat oven to 250°F.
- Peel potatoes and coarsely grate by hand, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander.
- Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in egg and salt.
- Heat ¼ cup extra virgin olive oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4 latkes, spoon 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch rounds with a fork. Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Turn latkes over and cook until undersides are browned, about 5 minutes more. Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed. Keep latkes warm on a wire rack set in a shallow baking pan in oven.
- ·Latkes may be made up to 8 hours ahead. Reheat on a rack set over a baking sheet in a 350°F oven, about 5 minutes. ·Grating the potatoes, soaking them briefly in water, and then squeezing out the liquid (as we've done here) keeps the batter from turning brown too quickly.
Shallow-Frying Safety Tips (with Olive Oil)
- Choose the right pan
- Use a wide, heavy-bottomed skillet (cast iron or stainless steel) for even heat.
- High sides help reduce splatter.
- Oil depth & temperature
- Use about ¼ inch (½–¾ cm) of olive oil—enough to crisp without submerging.
- Heat oil over medium-medium high, aiming for ~350°F / 175°C.
- Test with a small bit of batter: it should sizzle immediately but not smoke.
- Prevent splatter
- Dry potatoes well (squeeze grated potatoes in a towel).
- Lower latkes into oil away from you, gently.
- Avoid overcrowding—this lowers oil temp and increases splashing.
- Stay attentive
- Never leave the pan unattended.
- Keep kids and pets away from the cooking area.
- Fire safety
- If oil smokes heavily, turn off heat immediately.
- Never add water to hot oil.
- Keep a lid or baking soda nearby in case of flare-ups.
- Draining
- Transfer cooked latkes to a wire rack or paper-towel-lined tray to prevent sogginess and oil pooling.
Serving Suggestions (Olive Oil–Friendly Pairings)
Olive oil gives latkes a savory, slightly fruity note, which pairs beautifully with both classic and modern toppings.
Classic (with a twist)
- Applesauce + a drizzle of honey
- Sour cream or crème fraîche with cracked black pepper
- Greek yogurt with lemon zest
Savory & Mediterranean-Inspired
- Labneh or thick yogurt, olive oil drizzle, and chopped herbs
- Smoked salmon, dill, and lemon
- Roasted garlic or caramelized onions
- Feta, parsley, and a squeeze of lemon
Fresh & Bright
- Tomato-cucumber salad (Israeli-style)
- Arugula or watercress salad with lemon vinaigrette
- Pickled red onions or capers for contrast
For a platter or crowd
- Serve latkes warm with 3–4 topping bowls so guests can mix and match.
- Garnish with fresh herbs (chives, parsley, dill) for colour and aroma.
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