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Recipies from Israel

Please consider purchasing the Olive Oil and trying out these recipies. 

Hearty Bone-Broth Soup with Eggs

Sometimes we are looking  for a light meal, but one that has a decent amount of protein.

Having pre-prepared bone-broth makes it really simple to get a meal on the table in minutes.


Use the best ingredients; Farm fresh eggs and GGOO!


  • 2 medium sized onions (sliced)

  • 2 cloves of garlic (chopped)

  • 4 eggs

  • 2 cups of bone broth (we used a combination of chicken and beef bones)

  • 2 tablespoons of Galilee Green Olive Oil

  • Salt and pepper to taste

  • 2 chopped scallions



  1. Saute the onions and garlic in Galilee Green olive oil for a few minutes in the soup pot

  2. Add pre-prepared bone broth and bring to a boil.

  3. Add chopped scallions (and other vegetables of your choice) and spices

  4. Break eggs individually and place carefully into boiling broth (you want to keep them intact and soft boiled) and boil for 5 minutes.


The soup was delicious and super easy to prepare. ENJOY!


Eat better and stay healthier with Galilee Green Extra Virgin Olive Oil from Israel

I chose a lovely 3 pound shoulder roast but this would work with any of your favorite cuts of meat.


  • 1 roast, any cut suitable for roasting covered without liquid

  • 2 medium onions chopped

  • 1 tsp black pepper

  • 1 tablespoon dried parsley

  • i whole bulb of garlic finely chopped (food processor is best) mixed in 1/8 cup of Galilee Green olive oil.

  • 1/4 cup red wine vinegar

  • 1/4 cup dry red wine




  1. Place roast in shallow dish just big enough to hold it, to marinate. (Or you could use a large zip-lock bag)

  2. Pour red wine vinegar and wine over meat

  3. Rub garlic oil mixture into meat on all sides

  4. Sprinkle pepper and parsley over meat

  5. Place half of the chopped onions under the meat and half on top.

  6. Marinate for at least 4 hours. Over night is best.

  7. Remove meat from liquid and place in roasting pan. I use a meat thermometer set at 135 degrees Fahrenheit for medium rare placed into the center of the meat not touching the bottom of the pan.

  8. Cover and roast until thermometer reaches desired temperature.

  9. Uncover and let cool before slicing.

Enjoy! This roast is amazing hot and fresh out of the oven. Or it is equally delicious cold with side salads for lunch.


Beef Recipes taste better with Galilee Green Extra Virgin Olive Oil from Israel

Galilee Green Oyster Blade Roast






  • 3-4 pound oyster blade roast

  • 3 tablespoons GGOO

  • 1 head of garlic chopped in food processor

  • 2 tablespoons Dijon mustard

  • 1 cup chopped fresh basil

  • salt and pepper to taste



  1. Make a paste of all ingredients and rub all over meat. Place in a covered roasting pan in a preheated oven (350 F) for 1 hour.

  2. Meat at this stage will come out just a little pink. Adjust cooking times based on your preference.

  3. Remove from oven and uncover. Let it rest for about 45 minutes.

  4. Slice and serve with warmed up gravy from the pan.


It really was delicious!!


Bring smiles to their faces with Galilee Green Extra Virgin Olive Oil from Israel

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Galilee Green Extra Virgin Olive Oil to the rescue! Flavor and texture all in one.

You can serve these as part of an appetizer plate with some of Galilee Green’s salads like matbucha or onion dip
or make a sandwich out of them for a delicious snack.

Galilee Green Beef Cigars


Frying with GGOO adds great flavor

  • 1 pound ground beef

  • 1 tbsp Galilee Green Olive Oil (GGOO)

  • 1 tbsp ground cumin

  • 1/2 beaten egg

  • 1 1/2 tbsp tomato paste

  • 1/2 tbsp garlic powder

  • 1/4 tsp white pepper

  • 1/4 tsp black pepper

  • 1/2 tbsp dried ground coriander seeds

  • juice of half a lemon

  • 5 tbsp GGOO for grilling


  1. Beat egg and measure out half. You’ll only be using half of the beaten egg for this recipe.

  2. Mix all ingredients together.

  3. Wet your hands and shape the meat mixture into 3-inch-long cigar shapes.

  4. Pour lemon juice over meat cigars before grilling.

  5. Heat grill or fry pan until hot. Pour in the 5 tbsp GGOO and when the oil is hot, gently place the cigars in the pan.

  6. Turn the cigars once with tongs and then lower the heat to medium and grill them a few minutes on each side until brown.

It takes about 20 minutes. But you can grill cigars until done to your personal taste.

Eat better and stay healthier with Galilee Green Extra Virgin Olive Oil from Israel

Get yours now!

Delicious Buns made with GGOO!

 Shmuel Recipes


Diane Ablonczy

During this time of fighting the corona virus, so many of you are using your extra time at home to cook and bake. It can be very therapeutic and if you are not alone, an activity that you can do together.

Also, since things are so uncertain, while you are cooking, many people are making extra and freezing what’s leftover for future meals.

Here’s a great recipe sent to us from long-time subscriber Diane Ablonzy from Calgary, Alberta.

Please let us know what you are making at home with your Galilee Green Olive Oil!


Make buns small – they rise a lot!

  • 1 cup lukewarm water

  • 1 teaspoon sugar

  • 2 tablespoons yeast

  • 3 cups warm water

  • 1 cup Galilee Green Olive Oil (GGOO)

  • 1 cup sugar

  • 1and 1/2 teaspoons salt

  • 2-3 eggs beaten (optional)

  • 10-12 cups flour


    1. Mix the 1 teaspoon sugar in 1 cup lukewarm water.

    2. Sprinkle in yeast and let soften and rise for about 10 minutes.

    3. Mix the 3 cups water, GGOO, sugar, salt, and beaten eggs.

    4. Add the yeast mixture.

    5. Mix in about half the flour, then mix in more, kneading until smooth and elastic This may require using more or less flour than stated.

Great for Freezing

  1. Place dough in bowl oiled with GGOO, turning once to oil top of dough.

  2. Cover with plastic wrap or oiled waxed paper or damp cloth, and let rise until double in bulk.

  3. Punch down and let rise again.

  4. Form into balls; make the balls quite small as they rise a lot.

  5. Let rise and bake at 350 degrees F/175 degrees C for about 20 minutes or until nicely browned.

This makes a large quantity of very light buns, great for freezing

Eat better and stay healthier with Galilee Green Extra Virgin Olive Oil from Israel

Almond “Bread” – You’ll love it!

 Shmuel Recipes


My wife Sarah Eliana and I are always looking for low-carb alternatives so some of our favorite “comfort” foods.  We both love bread, but limit it to one slice per meal on Shabbat

But how do you replace the texture and flavor of having a toasted tuna salad sandwich mid-week? Or a burger on a bun?

Recently Sarah discovered this almond flour bread recipe and it turned out so amazingly that we had a tuna sandwich for lunch and a burger on a bun that same day!

ALMOND BREAD (makes 1 small loaf)



  • 2 eggs

  • 6 tablespoons almond flour

  • 1 tsp baking powder

  • 1 tsp garlic powder

  • 1 tbsp Galilee Green Olive Oil (GGOO)

  • salt, pepper, oregano, rosemary or other spices (to taste)


Perfect crusty texture out of the air fryer!

  1. In a bowl, mix the eggs preferably at room temperature with the GGOO and beat it very well.

  2. In another bowl mix the almond flour with the baking powder, the pinch of salt and spices..

  3. Now combine all the ingredients.

  4. You can add flavor with a pinch of rosemary , and sesame seeds on top for garnish

  5. Grease a 4″x5.5″ (11cmx14cm) baking pan.

  6. Now bake it in the oven 10 min at a temperature of 180°C 350°F.

  7. In the air fryer 8-10 min at a temperature of 180°C 350°F (check after 5 minutes)

Enjoy it as toast or as a sandwich, if you want a sandwich like ours I recommend you fill it with tuna salad made with:

  • 1 can of tuna,

  • 1 hard boil egg,

  • 1 tbsp of mayonnaise,

  • 2 stalks of chopped Scallion

  • 1 tbsp of GGOO

  • black pepper, garlic powder sriracha to taste.

Place slices of tomato and pickles on top.

Everything tastes better with
Galilee Green Extra Virgin Olive Oil

Get yours now!

Perfect Coconut/Almond Pastelicos

 Shmuel Recipes1 Comment


My wife Sarah is originally from Colombia so I am learning about delicious recipes from the Spanish/Ladino heritage.

We’ve already posted some of them like Pan de Queso!

But since we are in Israel, and we try to avoid wheat products, some of the recipes take on a healthy twist like this one.

Pastelicos are basically ‘pancakes’ that you can eat on their own or as a side dish.

Coconut/Almond Pastelicos (Pancakes)



  • 1/2 cup of grated coconut.

  • 1/2 cup almond flour

  • 1/2 teaspoon baking powder

  • 1 pinch of bicarbonate of soda

  • 3 eggs

  • 1 tablespoon of silan (date honey) or honey.

  • 1 Pinch of Ginger and turmeric

  • 3 tablespoons of Galilee Green Olive Oil – GGOO


  1. In a container to mix all the ingredients. If you notice that the mixture is very liquid, you should add a little more almond flour.

  2. In a frying pan, preheat three tablespoons of GGOO at medium heat.

  3. Use a spoon you are going to put pour portions of the mixture in the pan.

  4. Using a spatula, carefully flip the cakes. If they are golden they are ready.

Now  enjoy!! You can put some cream cheese or more silan on top of the pastelico.

Perfect your pastelicos with Galilee Green Extra Virgin Olive Oil from Israel

Get yours now!

Coconut Covered Chocolate Orange Peels

 Shmuel Recipes3 Comments


We are always looking for healthy snacks and desserts.

Recently we were at the nut store in Tiberias to by some fresh coffee beans, walnuts, almonds and coconut flour.

They also sell confections and I spotted some chocolate covered orange peels! I loved them as a kid. But alas, they were full of sugar.

So we thought, why not try making them ourselves without the sugar.

Studies have shown that small amounts of unsweetened dark chocolate can be good for your heart and brain health!

And more studies have shown that when you combine dark chocolate and extra virgin olive oil the results are even better!!

So here is our recipe. They were quite sticky even in the fridge, so we decided to dust them with coconut flour and keep them in the freezer…. perfect!

Chocolate Covered Orange Peels



  • peels of 5 medium sized oranges

  • 80gm/10 tbsp cocoa powder

  • 200ml/3/4 cup 100 pct date honey (silan)

  • 150ml/10 tbsp extra virgin olive oil

  • 50gm/6 tbsp coconut flour


  1. Wash the orange peel very well and remove the white flesh. It’s easier to do this with a spoon.

  2. Slice the peel into strips about 1/4 inch thick.

  3. Place the peels in a pot, cover with water, cover the pot and boil for 10 minutes

  4. Place the peels on paper towels to remove excess water, then place them on a baking tray (on baking paper) and bake at 60C/140F for 30 minutes to finish drying.

  5. Use a bowl inside a pot of water to warm the date honey and olive oil mixture. Make sure to not let it boil. The idea is to make the mixture ‘thinner.’

  6. When the mixture is hot and softer, begin adding the cocoa powder a bit at a time, stirring constantly until you get a chocolate paste.

  7. Now place some baking paper on a baking tray and sprinkle abundantly with coconut flower.

  8. Dip the peel slices into the chocolate mixture, and roll in the coconut flower.

  9. Place the tray into the freezer for an hour to give them a firmer texture.

  10. Transfer them to a covered container and keep them in the freezer. Yummy!

You’ll need our mild fruity Galilee Green Extra Virgin Olive Oil from Israel to make the best Chocolate Covered Orange Peels!

Get yours now!

Chunky Romanian Potlagel – Eggplant Salad

 Shmuel Recipes


Eggplants are a staple in Israel… right up there with Hummus!

They are nutritious, delicious and inexpensive. And we are always on the lookout for new recipes and we were inspired by Dr. Anita Rosenfield’s photo we shared with you of her “potlajel” a few weeks ago.

We decided to try our hand at our own chunky version for this past Shabbat and it was delicious!

Chunky Romanian Potlajel



  • 1 eggplant

  • 1 medium yellow onion and 1/2 red onion diced

  • 1/2 red pepper diced into small cubes.

  • 3 cloves of minced garlic

  • 3-4 tbsp Galilee Green Olive Oil (GGOO)

  • salt, black pepper, hot paprika (or cayenne), other spices (to taste)


  1. Peel the eggplant with a vegetable peeler and then chop into 1/4 inch cubes. Set aside in a bowl

  2. Dice the onions and then carmelize them with the minced garlic in a frying pan on medium heat. Add some salt to the onions to help carmelize them. When done, set aside in a bowl.

  3. Dice the red bell pepper into 1/4 inch chunks and fry until tender and set aside.

  4. Add some more GGOO to the frying pan as needed and now fry the eggplant cubes until soft and brown. They will shrink considerably. Stir them from time to time to prevent burning. Add the spices a few minutes before the eggplant is done and mix in thoroughly.

  5. Let all the ingredients cool to room temperature and then combine them all in a bowl and mix thoroughly.

  6. Put the Potlagel in the fridge to cool for at least an hour.

  7. You may want to add some more GGOO or spices or even a bit of wine vinegar.

This is great with your Challah on Friday night or on crackers during the week. It tastes even better the next day!

Everything tastes better with
Galilee Green Extra Virgin Olive Oil

Get yours now!

Galilee Green Eggplant Pizza

 Shmuel Recipes


This is a healthy snack or a meal that everyone will love. Plus it’s gluten free! So you can make it during Passover.

Here’s a fun video version … but full recipe is below for traditionalists 



  • 1 large eggplant

  • 2 cloves of crushed garlic

  • 3 tablespoons of Galilee Green Olive Oil

  • 1 jar (12 ounces) of crushed tomato sauce

  • 1/3 of a red pepper

  • 1/2 teaspoon dried oregano

  • 1/2 teaspoon pepper

  • shredded mozzarella cheese or your favorite alternative


after beads of “sweat” form, pat dry with paper towel

  1. Cut eggplant into 1/2 inch round slices

  2. Salt the slices on both sides and leave for 30 minutes

  3. Saute the crushed garlic in 1 tablespoon of Galilee Green Olive Oil for one minute

  4. Finely chop the red pepper and add to the tomato sauce

  5. Add oregano and pepper to the sauce

  6. Simmer sauce for 10 minutes

  7. Pat the eggplant dry and brush with more Galilee Green Olive Oil

  8. Top the eggplant with the sauce and bake for 25 minutes at 375 F/190C

  9. Add your favorite cheese and other toppings and broil for 6 more minutes


Everything tastes better with
Galilee Green Extra Virgin Olive Oil

Get yours now!

Galilee Green Kid-Friendly Pizza

 Shmuel Featured • Recipes1 Comment


We are always looking for fun activities to do with the children and grandchildren when they drop by in the summer.

When the family visits you can turn meal-preparation into a fun activity for the kids.

It saves some wear and tear on the adults and lets the little ones take pleasure in making their own lunch! And everyone LOVES pizza!

Depending on what is age appropriate we allow them to chop or slice their favorite vegetables or tear up the cheese slices and place them on the pie. They can also help kneed the dough,  roll it out with the rolling pin, or even help spread the pizza sauce.

Drizzling and smearing on the Galilee Green Olive Oil is especially fun.



  • 2 tbsp dry yeast

  • 1 tbsp sugar

  • 2 1/2 cups warm water

  • 6 cups whole wheat flour

  • 1 tbsp ground flax

  • 1 tbsp salt

  • 3 tbsp Galilee Green olive oil



  • Combine the dry yeast, sugar and warm water in a bowl and set aside

  • In a separate large bowl combine the flour, ground flax, salt and olive oil

  • Add the yeast mixture into the large bowl with the flour mixture

  • Knead the mixture until if forms a dough

  • Preheat the oven to 425 degrees Fahrenheit

  • Use a rolling pin to roll out the crust thinly (you can use a round pizza platter or a rectangle cookie sheet

  • There should be enough dough for 3 large pizzas

  • Drizzle some more olive oil onto the pizza and spread it on the dough

  • Add your favorite pizza sauce

  • Place your favorite sliced vegetable toppings onto the sauce

  • Cover the pizza with shredded cheese or torn cheese slices

  • Bake until the cheese is bubbling and the edges begin to turn brown

The best part of this recipe are the proud smiles on the kids’ faces!

And the kids are never disappointed with the results. After all, they made it themselves!


Everything tastes better with
Galilee Green Extra Virgin Olive Oil

Get yours now!

Potato Latkes for Chanukah

 Shmuel Recipes


How to make your own homemade Potato Latkes!


Shmuel Veffer

When the Maccabee’s successfully defeated the Syrian-Greek enemy, they found only one sealed flask of pure extra virgin olive oil in the Temple in order to light the Temple Menorah.

There was only enough oil to last one night, but the miracle was, that one flask burned for 8 days which allowed enough time to prepare more oil to keep the Menorah lit continuously.

Today, we commemorate the “Miracle of the Olive Oil” by lighting our own 8-branched Chanukah Menorah on each of the 8 nights of Chanukah.

But there is another universal custom in Jewish homes around the world to eat foods made with olive oil as another way to commemorate the miracle. In Israel, oily donuts have become a national treat during Chanukah season.

One of our favorite foods on Chanukah is Potato Latkes. They are shallow-fried in Olive Oil and served with various toppings.

Some people love them topped with sour cream and sprinkled with sugar. Others like them with apple sauce or jam or jelly. Some purists just have them with some salt or pepper. Still others love them with ketchup.

Ingredients: (Makes 24 Latkes)

Potato Latkes Frying in Oil

  • 6 potatoes

  • 3 eggs

  • 1 small onion

  • 1/4 teaspoon pepper

  • 1 teaspoon salt

  • 1/4 cup flour

  • 1 tablespoon Galilee Green Olive Oil

  • 2 teaspoons baking powder

  • oil for frying


  1. Shred your peeled potatoes by using a box grater or a food processor with a grating disk

  2. Shred the onion by using a box grater or a food processor with a grating disk

  3. Strain all the liquid out of your potatoes and onions, by putting them in a strainer and pressing down.

  4. Mix the potatoes, onions, and eggs into a bowl.

  5. Sprinkle the flour, salt, pepper and baking powder over your latke mixture. Stir gently until it is thoroughly mixed

  6. In a large skillet pour in the Galilee Green extra virgin olive oil until it is about ¼ inch deep. Heat the pan on medium/high heat. Be careful not to smoke the olive oil

  7. About a tablespoon serving at a time place the latke batter into the pan. Fry until lightly golden. About 2-3 minutes per side. You should be able to fit a number of latkes in the pan at a time, depending on the size.

  8. As the latkes finish, remove them from the pan and set them on a pan or plate that is layered with paper towels. This will extract any extra olive oil and prevent the latkes from being greasy

  9. Serve immediately with applesauce or sour cream or other toppings

Place on a serving plate (makes 24 latkes) and provide sour cream, sugar and jams for toppings

Invite over some friends and ENJOY!!

Best for Cooking AND Lighting
Galilee Green Extra Virgin Olive Oil

Get yours now!








  • 6-12 lb Bone In Prime Rib

  • Kosher or Sea Salt

  • Freshly cracked black pepper

  • Roasted Garlic Horseradish Cream Sauce (optional, for serving)

Prep Time: 10 Hours 30 Minutes

Cook Time: 3 Hours 35 Minutes

Total Time: 14 Hours 5 Minutes

Yields: 6 to 10 People


If desired, for ease in carving, ask your butcher to cut the meat off of the ribs and chine (backbone) and tie it back on. Most grocery stores sell it this way already. I prefer it uncut.

The day before you plan to roast your prime rib, season it liberally on all sides with salt and pepper. This helps create the outer crust. 

Place the roast on a heavy baking sheet with the fat cap side up and refrigerate, uncovered, overnight (or up to 24 hours).

Remove the prime rib from the refrigerator and let stand at room temperature for 2 hours before roasting.

Preheat oven to 250°F with the rack in the lower third of the oven. (I'll usually do it at 180, the slower, the more tender. Requires patience though.)

Place prime rib on a v-rack in a roasting pan with the fat-cap side up. 

Roast until an instant-read thermometer inserted into the thickest part of the meat (away from the bone) reads:

120-125°F for rare, (Do it this way, you can always cook an individuals portion more)

128-130°F for medium-rare,  (To me, this is over cooked)

or 132-135°F for medium and medium-well. (In my opinion, this is inedible)

This will take 3-4 hours.

Remove the prime rib from the oven, tent with foil, and let rest for 30 minutes.

Increase oven temperature to 500°F. Uncover the roast and sear it in the oven for 5-10 minutes, until the exterior is brown with a crisp crust.

Carve the prime rib and serve with Roasted Garlic Horseradish Cream Sauce on the side.


This is a family favorite. We love Prime Rib and slow roasting is the only way to do it correctly



Reverse Sear Oven Slow Roasted Prime Rib
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