Original article from Olive Oil Times A new study shows that olive oil has a significant sensory and chemical effect on Neapolitan pizza. New research published in the journal Foods has found that adding extra virgin olive oil as a topping to the iconic Neapolitan Pizza might impact its quality. The study’s authors focused on the Neapolitan Pizza TSG (“Traditional Status Guaranteed”). This E.U.-certified status standardizes the ingredients used and the production process involved in making the pizza. According to the paper, different extra virgin olive oils (EVOOs) leave their own mark on the ..read more

Chef Daniel Holzman of Danny Boy’s Pizza | Los Angeles, CA Adapted by StarChefs Ingredients Pizza Dough 750 g bread flour
 4 g instant yeast (about 1⁄3 packet)
 465 g cold water
 15 g TRULY® 100% Extra Virgin Olive Oil
 17 g kosher salt Garlic Oil 6 heads of garlic, cloves peeled 
 2 cups 51-49® Extra Virgin Olive Oil & Canola Oil Blend Tomato Sauce 2 cloves garlic, chopped
 1⁄4 cup TRULY® 100% Extra Virgin Olive Oil
 28 oz ground tomatoes (like Stanislaus Food Products 7/11®) 1 tsp dried oregano
 1 tsp garlic powder
 red chili flakes
 2 tsp kosher salt To Assemble and Serve: 1 cu ..read more

Chef Tavel Bristol-Joseph of Canje | Austin, TX Adapted by StarChefs Ingredients Olive Oil Cake 400 g all-purpose flour 80 g Mediterranean flour
 224 g almond flour
 2 Tbsp baking powder
 4 tsp kosher salt
 12 eggs
 600 g granulated sugar
 452 g TRULY® 100% Extra Virgin Olive Oil
 496 g orange juice
 zest of 2 oranges Lemon Curd 2 cups granulated sugar 
 6 eggs
 2 egg yolks
 3⁄4 cup lemon juice zest of 2 lemons
 1⁄2 lb unsalted butter, cubed Olive Oil Powder 200 g TRULY® 100% Extra Virgin Olive Oil
 100 g Maltosec
 2 g kosher salt Blueberry Jam 4 lbs blueberries 1 cinnamon stick 2-1⁄2 ..read more

Chefs Noah Sandoval and Kyra Farkas of Oriole | Chicago, IL Adapted by StarChefs Ingredients Olive Oil Sorbet 63 g glucose powder
 313 g granulated sugar
 10 g kosher salt
 5 g ice cream stabilizer
 1.25 g xanthan gum
 30 g lemon juice 745 g water
 125 g TRULY® 100% Extra Virgin Olive Oil Rosemary Simple Syrup 500 g granulated sugar 1 kg water
 100 g fresh rosemary leaves Rosemary-Lemon Ice 50 g lemon purée 125 g water citric acid 
 salt To Assemble and Serve: TRULY® 100% Extra Virgin Olive Oil
 fresh mint leaves Directions For the Olive Oil Sorbet: In a saucepan over medium-high h ..read more

Original article from Food and Wine Photo: Food & Wine / Madison Woiten My favorite part about Corto’s extra virgin olive oil is its fresh, earthy flavor that works well in both savory and sweet recipes. So far, I’ve used Corto’s olive oil in cakes, pasta dishes, soups, vegetable sides, homemade hummus, and salad dressings. And while I love incorporating it into everyday meals, it's one of the only olive oils I've owned that I will drizzle over dishes and dip fresh bread into (with a sprinkle of parmesan, of course). That enjoyment is the ultimate test, in my opinion.  Asid ..read more

Original article from Serious Eats What we liked: A supremely nice gift to give someone (or yourself) is to always have olive oil on hand. Club Corto will give you exactly that. Each shipment comes with two 500-milliliter bottles and one supremely large 3-liter box. The box has a spout, though—perfect for decanting the olive oil into a dispenser. Corto's olive oil is fresh and incredibly delicious, be it soaked up with bread or drizzled on top of pasta. If the Club's pricing doesn't appeal to you, Corto offers subscriptions on just their bottles or boxes (you can choose between recurring deli ..read more

Original article from Kitchen Confidante In Episode 78 of the Kitchen Confidante Podcast, Liren talks to David Garci-Aguirre, the Master Miller at Corto Olive Company about what the role of Master Miller entails, what makes the best quality olive oil, olive oil tips and myths, and so much more.   ..read more

Original article from Serious Eats Corto Truly 100% Extra Virgin Olive Oil in FlavorLock Box This is one of my favorite olive oils and for a gift that keeps on giving for literal months, you can buy this 3-liter box. It has a spout so you can easily decant the olive oil into a dispenser ..read more

Bartender Cameron Winkelman of Manhatta Restaurant | New York Adapted by StarChefs Ingredients Lemongrass-Infused Mezcal: 12 grams lemongrass tea 1 liter mezcal Deep Fake: Yield: 1 liter 12 ounces Kina L'Aéro d'Or 5 ounces dry vermouth 5 ounces blanc vermouth 2 ounces St. Germain 24 dashes verjus 24 dashes lemon bitters 250 grams frozen strawberries To Assemble and Serve Yield: 1 cocktail 3 drops Corto Agrumato-Method Lemongrass and Basil Olive Oil Lemon peel Directions For the Lemongrass-Infused Mezcal: In a nonreactive container, infuse lemongrass tea and mezcal for 1 hour at room t ..read more

Celebrating a Bountiful Fall Harvest! Every October and November, our Master Miller along with the entire team celebrates the newest crop of olives at our California mill! This is when we race to pick our fruit at the peak of freshness to create award-winning, ultra fresh, TRULY® Extra Virgin Olive Oil. Our Fall Harvest marks the culmination of months of olive grove care. Our agronomist and field team have worked alongside our growers to monitor everything from the soil to the fruit. Our production team has also meticulously prepared our mill for this moment. We eagerly welcome this stage of ..read more