Welcome chefs!

You’ve come to the right place even if you already love drizzling extra virgin olive oil on grilled fish, roasted vegetables and soups. Looking for more ideas on how to cook with it? At California Olive Ranch, we share your passion. That’s why we’re launching this blog. It’s for chefs like you who are keen to explore ways to use super-premium olive oil, particularly fresh 100% California extra virgin olive oil (EVOO).

Our mission statement, if you want to call it that, is to create a dialogue with you about olive oil, a treasured food that’s been with us for thousands of years. We want to swap ideas, recipes, insights and information with you. In coming days and weeks, we want to use this space to explore:

– The various olive varietals that go into extra virgin olive oil

– Ways to help you match the unique taste of different oils with various dishes.

– The distinct grades of olive oil available in the market.

– Techniques for tasting extra virgin olive oil.

– Your recipes for using extra virgin olive oil, including the Black Olive Crusted Tuna Crudo in the photo crafted by Executive Chef Trey Foshee of Georges at the Cove in La Jolla.

– The international standards for rating olive oils – standards which mean that certain imported “extra virgin olive oil” may not necessarily be the real thing.

We’ll also offer up links to interesting articles, such as the health benefits of olive oil. And we’ll provide inspiration, ideas and comments from various chefs, such as you.

Above all, we want to hear your suggestions, recipes, reactions, and more. Let us know what you think by posting a comment at the bottom of the blog. By the way, you can check out our sister consumer blog at http://consumers.californiaoliveranch.com.

Thanks for your interest. Please stay tuned. And we’re off!

Bon appétit,

Claude S. Weiller

Vice President of Sales & Marketing

California Olive Ranch