Passover is a time of deep tradition, togetherness, and of course—beautiful food shared with loved ones around the table. Whether you’re hosting your first Seder or carrying on a cherished family tradition, food plays a powerful role in the celebration. And one humble kitchen essential shows up time and again: Olive Oil.
From roasting vegetables to enriching dips and dressings, olive oil has long held a meaningful place in Jewish cuisine. It’s not only kosher for Passover, but it also carries layers of historical and cultural significance. If you’re planning your menu and searching for inspiration, these Passover recipe olive oil ideas will help you elevate your table with flavour and intention.
🫒 Why Olive Oil Belongs in Your Passover Recipes
Olive oil is a natural fit for Passover cooking—not just for its versatility, but also for its symbolism. It was used in ancient times to anoint kings and priests, to light the menorah in the Temple, and as a symbol of peace and purity. Today, it’s recognised as a healthy fat that brings depth and richness to both traditional and modern recipes.
And during Passover, when so many everyday ingredients are avoided, olive oil steps up. It’s a reliable, flavourful substitute for butter or margarine, and it brings heart-healthy fats to any dish without compromising dietary restrictions.
Here are some practical and delicious ideas for weaving olive oil into your Passover recipes—no chametz, just full-on flavour.
1. Roasted Root Vegetables with EVOO
Toss chopped carrots, sweet potatoes, and parsnips with Wilson’s Extra Virgin Olive Oil, sea salt, and rosemary. Roast until caramelised and golden. The olive oil brings out their natural sweetness while adding a glossy finish.
2. Matzo Crack with a Nutty Olive Oil Upgrade
Skip the butter and use high-quality Wilson’s Extra Virgin Olive Oil for a refined, nutty twist. Pair it with dark chocolate and a pinch of flaky salt for a sweet treat with a grown-up edge.
3. Dipping Oil for Matzo
Whip up a herb-infused olive oil using garlic, fresh parsley, and Wilson’s Rosemary or Wilson’s Garlic Flavoured Oil. Serve as a Passover-friendly dip with matzo or crisped sweet potato slices.
4. Charoset with Olive Oil
Charoset is a classic, symbolic Seder dish made from apples, nuts, and sweet wine. Stir in a tablespoon of Wilson’s Extra Virgin Olive Oil for a silkier texture and a touch of Mediterranean richness.
5. Braised Greens with Garlic Oil
Skip the schmaltz and sauté leafy greens like kale or spinach in Wilson’s Garlic Flavoured Oil. The result is a nourishing side dish that’s light, garlicky, and completely plant-based.
Passover Cooking Tips Using Olive Oil
Use cold-pressed extra virgin olive oil where flavour matters most—like salad dressings, roasted veg, or finishing drizzles.
Don’t skip the flavoured oils—garlic, rosemary, and peri oil all offer exciting ways to enhance simple dishes without adding extra steps.
Use it as a kosher-for-Passover alternative to butter in baking, greasing pans, and sautéing.
For meat-based dishes, olive oil is ideal for marinating brisket, lamb, or chicken with herbs, lemon, and spices.
Is Olive Oil Kosher for Passover?
Yes—but it’s important to check the label. Not all oils are produced under the same supervision. Look for a certified kosher for Passover seal. Wilson’s Extra Virgin Olive Oil is crafted to meet strict quality and safety standards, and select varieties are available with kosher-for-Passover certification.
The Final Touch
Passover is more than just a holiday—it’s a story passed down through generations, told through food, tradition, and shared experience. Whether you’re preparing a full Seder meal or just bringing a dish to a friend’s home, olive oil brings nourishment and meaning to your table.
So whether you’re roasting, dipping, or drizzling, let olive oil be your secret weapon this Passover.
🛒 Ready to stock up?
Explore our Passover-friendly oils at oliveoil.co.za/shop
Cape Malay samoosas
If you grew up in Cape Town, samoosas are probably tied to specific memories — Friday nights, family gatherings, the smell of spiced mince frying in the kitchen. They’re small triangular parcels of pastry filled with curried beef or vegetables, fried until golden and crispy, and eaten straight out of the fryer if you can handle the heat.
Lamb Neck Potjie
There are faster ways to cook lamb. But none of them end with a potjie this good. Slow-braised over coals with Wilson’s Rosemary Oil, this lamb neck potjie is the one worth making this weekend.
Tinned Sardine Puttanesca
Quick tinned sardine puttanesca with black olives, capers, and chilli. Bold, punchy pasta made from pantry staples in 15 minutes. Recipe inside.
Slow Roast Rack of Lamb
Rack of lamb is one of those cuts that rewards slow cooking and bold spicing. This recipe roasts it in the oven until the fat renders down and crisps up, then serves it over a tomato fondue that’s somewhere between a sauce and a jam.
Three Flavour Focaccia
This three flavour focaccia gives you options: balsamic onion, tomato and basil, and three cheese with rosemary. Golden, dimpled, and soaked with olive oil, this Italian bread is forgiving to make and perfect for sharing — or keeping all to yourself.
4 Brilliant Jacket Potato Fillings
Elevate your jacket potato with four delicious fillings — from tuna mayo twist to caramelised red onion & bacon — each made even better with Wilson’s Extra Virgin Olive Oil.