Each dish has its own special feature: from the use of smoked EVOO to the use of the "sous-vide" cooking technique, in which the meat is put in an air-tight bag and cooked at a low temperature – often in hot water that’s well below boiling.
Trey Foshee, chef-owner of the La Jolla restaurant, Georges at the Cove, places the individual chicken breasts in sous-vide packets, along with a healthy dollop of our Arbequina EVOO. He then places the packets in a steam oven and cooks them at 150 degrees Fahrenheit. Afterward, he tops each breast with chopped prosciutto that was dried and crisped in the oven for a couple of hours. I've had this dish, pictured above, and the chicken is incredibly succulent.
Patrick Dahms – executive chef at the Hilton San Diego Bayfront Hotel’s signature restaurant, Vela – prepares an olive oil-poached tuna accompanied by cannellini beans and a lemon salad. The extra virgin olive oil is heated to 165 degrees and left to sit for 15 minutes. The tuna is then poached in the EVOO for four to five minutes, until the inside is rare to medium rare. It’s a stunning dish, as you can see from the photo.
Seamus Mullen — who co-owns and heads the kitchen at two widely acclaimed Spanish restaurants in New York — demonstrated this dish at a culinary conference last year. He first smokes the EVOO over apple wood chips in a covered grill. He later poaches the sardines by first heating the smoked EVOO to 120 degrees Fahrenheit. The sardines are poached in the oil until they are just cooked through, about three minutes.Bon appétit,Claude S. WeillerVice President of Sales & MarketingCalifornia Olive Ranch