As the healthiest fruit juice, olive oil is a high quality “flavor-enhancer,” which can be used on a variety of dishes. Brian Foster, co-owner of Island Olive Oil and certified olive oil sommelier, is an expert on oil from farm to table.
“We start with olive oil, and we finish with olive oil.”
Jeremy Shigekane, the executive chef/owner for M by Chef Mavro, with founder George Mavrothalassitis. Photos: courtesy of M by Chef Mavro
M by Chef Mavro uses Island Olive Oil’s Coratina and Family Reserve oils. Chef Mavro has a signature tomato sauce, which includes olive oil, garlic and shallots. “We start with olive oil, and we finish with olive oil,” explained executive chef/owner Jeremy Shigekane, discussing the more peppery oil that is used at the restaurant. Their pesto includes olive oil, as well.
Shigekane’s favorite oil to use at home is a finishing (or mild) oil, which is “a little more floral.” He uses the mild oil on tartar and salads. “I choose that one because I like to eat lighter,” he explained. Shigekane’s tip to olive oil users at home? “Don’t heat up the finishing oil. I like it with a vinaigrette, so I always pair it with lemon, star fruit or orange juice and throw it on a salad.”
Main Dish
Read Olive Oil: Explained
Pesto and Vegetable Pasta
Serves 4 | By M by Chef Mavro
M by Chef Mavro’s signature pesto and its ingredients, including Island Olive Oil’s Family Reserve oil.
Pesto and Vegetable Pasta
Serves 4 | By M by Chef Mavro
8 bundles of tagliatelle
2 tablespoons olive oil
1/2 cup pasta water
1 cup sliced eggplant (1/2 in pieces)
1/2 cup radish, quartered
1 cup (4 ounces or 10 pieces) tomatoes, halved
1 1/2 cup amaranth, chopped
1 cup tatsoi, chopped
3 tablespoons M’s Basil Pistou Sauce
Cook pasta in boiling salted water for 10 minutes. Heat 2 tablespoons of oil in a pan over medium heat, add eggplant, radish and sear.
Cook for about 3 minutes, add tomatoes and greens cook about 3 minutes. Deglaze with water and M’s Pistou.
Turn off heat, add pasta and toss to coat.
