Chef Ed Moro of Moro’s Table restaurant discusses the ease of using olive oils in common catering and banquet applications such as marinades, grilling and roasting.
Day 3 of the Olive Oil Conference started off very seriously and ended with a literal bang with a cooking demontration by Olly Rouse and Joe Gould of Lainston House.
The 2nd day of the Olive Oil Conference in Rosemont, IL was packed with education, great food and of course, amazing olive oils.
We had a great time kicking off the olive oil conference yesterday in Rosemont, IL.
Extra virgin olive oil is actually a lot like wine with a range of flavors. Different olives, different growing regions, and harvest timing are just a few things that will affect the flavor. When choosing an extra virgin olive oil, you should consider the flavor of the oil, NOT the color. A greener-looking oil is not necessarily better, and good extra virgin olive oils range in color from golden to green.
Hayley Stevens, former chef and instructor at the International Culinary Center, will be speaking on tasting extra virgin olive oil at the Olive Oil Conference in the Chicago area on July 19, 2016. Hayley was also the winner at the first North American Extra Virgin Olive Oil Taster's Championship at the Olive Oil Conference last year.
Diane Rehm, on her radio show last week, asked her guest if there were “secret agents going into grocery stores and testing out what's in a bottle labeled extra virgin?”
Simon Field, founder of Savantes, will be a presenter at the Olive Oil Conference in the Chicago area July 18th through July 20th, 2016.
Here's a visual guide to buying, storing and purchasing olive oil.