Langdon Flynn 365

I love olive oil and use it all the time when I cook.  I fry with it, sautee with it, roast with it, dress salads and a variety of other dishes with it.  It’s amazing stuff, and if you believe what this guy from the Mayo Clinic says, despite being high in fat, it’s actually good for you too. 

My problem with olive oil is finding a really amazing variety that is full of spicy-olivy-peppery-buttery-goodness on the supermarket shelves or gourmet food stores.  My favorite is Pasolivo, but that is only available mail order.  So I asked a few of my friends in the business what they use at home and here is what they had to say, I hope the good folks at the Olive Oil Times are listening.

Chef Mike Minor, Border Grill Las Vegas: “I use California Olive Ranch – it’s an extra virgin olive oil arbequina, single press unfiltered, it’s really good.  I’ll also be showcasing it at our upcoming Peligroso tequila dinner on July 28th.”

Chef Matt Paul, Slow Club: “I like San Giuliano for an all around extra virgin – but it depends on what I’m using it for.  I like to use Tenuta and Mastri di San Basilio as finishing oils or for vinaigrettes – that is when I’m not using the local oils made by people I know in San Francisco.”

Chef David Varley, Mina Group: “I use Olisur from South America – It’s absolutely amazing.”

Chef Nicole Grimes, Rao’s Caesars Palace: “I’m in love with the Filippo Berio that we use at the restaurant – I use it at home as well.”

Thanks to all the Chefs for humoring my odd text message request – if you are in a city where these Chefs cook I suggest stopping by for one of the best meals of your life.