It’s no secret, at My Olive Tree we love EVOO! We know, we know! We talk about it all the time… So today, we thought you might like to hear someone else’s opinions, ideas, tips and tricks. That’s why we’re sharing famous chefs’ thoughts on extra virgin olive oil…
“I love fresh citrus and always keep lemons, limes, and oranges on hand; they come in handy for spritzing up quickly grilled meats, seafoods, and vegetables, especially when followed up by a quick drizzle of extra virgin olive oil.”—Emeril Lagasse
“I always have a good quality extra virgin olive oil. A cheap quality oil will end up cheapening your dishes. And I love sweetening my dishes with maple syrup. It has a bit of a bitter kick at the end that works wonderfully in savory dishes.”—Nadia Giosia
“If you’re going to sauté something, lightly spray olive oil in the pan or on veggies before you serve them. It adds a nice flavor. We grill a lot, so I’ll use a little on my corn or my shrimp.”—Alison Sweeney
“My plat de resistance is potato salad with garlic and olive oil which we press from the olives from my trees in the grounds of my home near St Remy de Provence. I have four hectares and take the olives down to the local community press at Maussane les Alpilles. I don’t produce big quantities; it is just for the family and friends.”—Jean Reno
“I’m particularly fond of boned chicken breasts with a little garlic under the flesh and cooked in a casserole for 40 minutes with a jar of olives, some cherry tomatoes and a spoonful of olive oil.”—Maeve Binchy
“I always have parmigiano-reggiano, olive oil and pasta at home. When people get sick, they want chicken soup; I want spaghetti with parmesan cheese, olive oil and a bit of lemon zest. It makes me feel better every time.”—Isabella Rossellini
“You gotta have good olive oil. You should have a cooking olive oil and you should have a finishing olive oil, like an extra-virgin olive oil.”—Emeril Lagasse
“I use a lot of spices, fresh veggies and fruit, extra virgin olive oil, nuts, avocado, soybeans and organic ingredients as often as possible. We need fat in our diets and using the healthier fats is key.”—Todd English
“I love grilling. Grilling is an incredible way to keep healthy. And you can marinate both with a dry rub and also wet marinades. You can marinate juniper berry or a little bit of olive oil and some citrus and fresh herbs—all of that sort of stuff.”—Curtis Stone
“My hair can get quite dry, so I condition it in olive oil once a week.”—Jerry Hall
“Jerusalem artichokes have a great affinity with nuts. I love them with chopped walnuts or almonds, lemon juice, garlic, herbs and plenty of olive oil.”—Yotam Ottolenghi
There you go! Now do you see why we’re always talking about the incredible benefits of EVOO? It not only tastes delicious, while helping us to maintain well balanced diets of healthy fats, but it has multiple uses for skin, hair, and nails, as well! What’s not to love about that!
We’d love for you to give the My Olive Tree Extra Virgin Olive Oil a try. Our product is made in Israel by one of the key makers of EVOO in the world. This particular product is made and harvested near the Sea of Galilee, and the first cold press is made on the original day of harvest.
Why not purchase a container today and try out one of the recommendations made above! We’d be so thrilled to hear about your experiences!