What is the biggest competitor of olive oil in America?
Ignorance.
So says participating members of two non-profit consortia, CEQ Italia and QVExtra!, from Italy and Spain who are dedicated to raising the standards of extra virgin olive oil produced and supported by the European Union.
One of the main goals of both organizations is to change the way Americans interpret the messaging behind information regarding olive oil.
By clearly articulating not only the health benefits of olive oil, but positioning it as a luxury item with distinct flavor profiles and harvesting techniques that rival wine, olive oil’s prevalence as a staple of the American diet will grow.
To that end, this event was hosted by the International Culinary Center, and featured the cooking of Iron Chef America judge and Italian culinary expert Mario Rizzotti, as well as private chef Antonio Ortuño, who specializes in Spanish and Mediterranean cuisine. Assisting these lifelong chefs were ICC students enrolled in a two-year program to become certified olive oil sommeliers. The four course meal used a selection of three olive oils, each differing in levels of intensity, fruit, and acid, much like a flight of wine.
Pumpkin Soup (Mario Rizzotti)
This pumpkin soup is crowned with a medium fruitiness extra virgin olive oil, crispy prosciutto, and a drizzle of balsamic glaze, but the real winner in this seemingly ordinary dish is the garnish of an Italian black cherry, deepening all the flavors. This was an unbelievable start to an exceptional meal.
Pulpo (Antonio Ortuño)
Octopus is simply seared and served alongside boiled potato and a swath of smoked paprika, allowing the olive oil to be the star here.
Rigatoni alla Gricia (Mario Rizzotti)
In the style of an Amatriciana, this Roman classic excludes tomatoes and includes hearty rigatoni. Umbrian extra olive oil cuts through the fattiness of the guanciale here, and a healthy allotment of pecorino romano makes for the ultimate cheat-day pasta. This was my favorite dish of the night.
Salted Cod (Antonio Ortuño)
Cod filets are bathed in an olive oil emulsion. Delicate and beautifully plated, the olive tapenade that accompanied this dish seemed like it would tilt the scale towards too salty, but the mild olive oil balances the dish perfectly.
Pistachio Panna Cotta (Mario Rizzotti)
There are no words to say how impressed I was at this dessert. Not one for floppy, insubstantial desserts, the nuttiness from both the pistachios and the chopped hazelnuts gave a bite to it that made me enjoy the texture, and the fruit-forward olive oil gave it a sweetness that ended the meal on a high note.
