Chef Ambassadors

Each of our ambassadors has been carefully selected for their commitment to responsibly sourcing their ingredients, including domestically crafted and sustainably grown extra virgin olive oil. We launched our chef ambassador program in June of 2014 in an effort to support America’s leading chefs using California extra virgin olive oil and to further education efforts at restaurants around the country. We encourage you to support their restaurants and cookbooks and taste their expertise.

  1. John Adler

    Blue Apron

  2. Michael Anthony

    Gramercy Tavern

  3. Jamie Bissonette

    Coppa

  4. Elias Cairo

    Olympia Provisions

  5. Ashley Christensen

    AC Restaurants

  6. Greg & Gabi Denton

    Ox Restaurant

  7. Brad Farmerie

     PUBLIC

  8. Tony Ferrari

    Hillside Supper Club

  9. Trey Foshee

    George’s at the Cove

  10. Neal Fraser

    Redbird

  11. Evan Funke

  12. Suzanne Goin

    Lucques

  13. Jason Goodenough

    Carrollton Market

  14. Alex Harrell

    Angeline

  15. Ben Harris

    Pizzaiolo

  16. Perry Hendrix

    Avec

  17. Dan Kluger

    Visit

  18. Antonia Lofaso

    Scopa

  19. Ignacio Mattos

    Estela

  20. Ori Menashe

    Bestia

  21. Ryan Pollnow

    Central Kitchen

  22. Ryan Prewitt

    Peche

  23. Giorgio Rapicavoli

    Eating House

  24. Alejandro Rodriguez

    NOPA

  25. Adam Sappington

    The Country Cat

  26. Steven Satterfield

    Miller Union

  27. Michael Scelfo

    Alden and Harlow

  28. Alex Seidel

    Mercantile

  29. Karen Shu

    ABC Kitchen

  30. Johnathan Sutton

    Hillside Supper Club

  31. Parke Ulrich

    Waterbar

John Adler

New York, NY

“I love California Olive Ranch extra virgin olive oil because it is luxurious without being overwhelming. It transforms food from delicious to extraordinary without overwhelming the components of the original ingredients.”

Blue Apron

Michael Anthony

New York, NY

“California Olive Ranch extra virgin olive oil combines the thoughtfulness required to make an artisanal oil with the precision, expertise, and technology necessary to scale production that allows it to be affordable.”

Gramercy Tavern   Shrimp with Tokyo Turnips

Jamie Bissonette

Boston, MA

“I love California Olive Ranch extra virgin olive oil because it goes well with so many different kinds of cuisines. Some Italian olive oils are limited to Italian food, but this olive oil can go with all styles of cuisines. It makes sense in our kitchen, since we utilize flavors from so many different parts of the world, California Olive Ranch olive oil helps tie it all together.” 

Coppa

Elias Cairo

Portland, OR

“I really appreciate California Olive Ranch oil because I’ve spent my whole life trying to recreate amazing products that I’ve experienced in Europe. I’m always seeking foods that are genuine, responsibly made and delicious, like California Olive Ranch oil.  When you taste or use this olive oil, you can tell a bunch of love and care has gone into producing it!”

Olympia Provisions   Olive Oil Rillons

Ashley Christensen

Raleigh, NC

“From the versatility of the Chef’s Blend to the distinctive, green-banana notes of the Arbequina, California Olive Ranch olive oils are an essential building block of flavor in my kitchen. Plus, it’s amazing to work with a project that supports farming in the United States, since so much of the olive oil you usually see in restaurant kitchens is imported.”

AC Restaurants   Slow Shrimp with Marinated Peppers

Greg & Gabi Denton

Portland, OR

“We have been using California Olive Ranch Olive Oil for about 13 years. It has become a staple in our restaurants and home. “

Ox Restaurant

Brad Farmerie

New York, NY

“I like to use California Olive Ranch in a variety of ways as a cooking medium – marinating meat before cooking, using it for sautéing and shallow frying, all the way to confit and deep frying. We also use it for a wide variety of finishing with extra virgin olive oil as a drizzle, a dressing, an infused oil or a powder.”

 PUBLIC

Tony Ferrari

San Francisco, CA

“We love California Olive Ranch extra virgin olive oil because of its light texture but what healthy richness it adds to food. The sheen it gives to salads and crudos is like nothing else.”

Hillside Supper Club   Sauce Vierge

Trey Foshee

La Jolla, CA

“I prefer to use the freshest EVOO possible for my cuisine – not one that has been on a ship for months before it arrives. I also prefer using California grown products and California Olive Ranch provides a consistently fresh, delicious, high quality product that I can always count on. I have personally visited California Olive Ranch’s entire growing, harvesting, and milling operation and so know first-hand how they maintain the freshness of the product at every step along the way. I don’t know of any foreign producer able to provide COR’s level of quality and traceability – right down to the acre. It’s really quite impressive.”

George’s at the Cove   Galaxy Taco

Neal Fraser

Los Angeles, CA

“I use California Olive Ranch extra virgin olive oil because it is made right in my backyard to the same high standards and quality of all of the imported olive oils from Spain and Italy. The first time I tried it, I could not believe it was made in California. Truly a great olive oil.”

Redbird   Hiramasa Crudo with Grapefruit

Evan Funke

Los Angeles, CA

“Good extra virgin olive oil is all about depth and richness through simplicity. I have used California Olive Ranch for years because it it so well balanced while hitting a few key notes of freshness that I look for in a good extra virgin olive oil.”

Suzanne Goin

Los Angeles, CA

James Beard Foundation winner
“My favorite is California Olive Ranch’s Arbequina extra virgin olive oil. Arbequina’s fruitiness is the perfect olive oil to finish off a roasted pear and endive salad, or drizzle to enhance a seasonal gazpacho.”

Lucques

Jason Goodenough

New Orleans, LA

“I like using California Olive Ranch extra virgin olive oil because it is light in flavor while at the same time has a complexity that I appreciate.  I have found that it works equally well for finishing and sauteeing, and is a great and versatile artisanal product.”

Carrollton Market

Alex Harrell

New Orleans

“When sourcing ingredients for the kitchen at Angeline, it was important to me to find producers that have the same level of commitment to the quality of their products, which is what I’ve found in the extra virgin olive oils from California Olive Ranch. Not only do they add great depth of flavor to my food, with their bright fruit and balanced acid, but I can feel confident serving COR oils to my customers because of their dedication to quality.”

Angeline   Crispy Cauliflower

Ben Harris

Oakland, CA

“We love supporting local California companies like California Olive Ranch. We use a lot of olive oil, and we find California Olive Ranch to be bright, fruity, and really versatile.”

Pizzaiolo

Perry Hendrix

Chicago, IL

“California Olive Ranch extra virgin olive oil has an interesting depth and range of taste, which can add layers of flavor to my food. I also like its versatility. We use it in everything at Avec, from deep frying to finishing a dish.”

Avec

Dan Kluger

New York, NY

James Beard Award Winner
“Your olive oil really makes a difference in the dishes we create. It really pushes them over the edge, and the taste sells itself. California Olive Ranch extra virgin olive oils are so good, they speak for themselves.”

Visit

Antonia Lofaso

Los Angeles, CA

“It’s all about having an extra virgin olive oil that allows each dish to shine, highlighting the subtle ingredients without overwhelming the subtleties of each component. I finish almost every dish I put out with a dash of California Olive Ranch.”

Scopa   Black Market

Ignacio Mattos

New York

“At Estela, olive oil is one of the most crucial building blocks of the cuisine. It is part of nearly every single savory dish we offer. California Ranch is particularly dynamic and elegant”

Estela

Ori Menashe

Los Angeles, CA

“My restaurant, Bestia, revolves around products from California. California Olive Ranch EVOO blends so well with our pastas, pizzas and salads, and enhances the flavor of almost every dish we share with our guests.”

Bestia

Ryan Pollnow

San Francisco, CA

“I love California Olive Ranch extra virgin olive oil because of its complexity and variety. Whether you’re after a peppery finish to a vegetable dish, a grassy component on a raw fish application, or even a buttery characteristic in a dessert, extra virgin olive oil can do all that and so much more.”

Central Kitchen   Vanilla Lavender Ice Cream

Ryan Prewitt

New Orleans, LA

James Beard Award Winner
“I really like the way California Olive Ranch Arbequina extra virgin olive oil works with our raw fish dishes. It’s fresh, a little fruity and has enough edge to make the oil an important component of our raw bar program.”

Peche   Baked Shrimp with Chilies

Giorgio Rapicavoli

Miami, FL

One of the true pleasure of working with California Olive Ranch is that it truly makes my job easier. Its complexity and balance adds notes to dishes I wouldn’t be able to add otherwise. You taste California in the flavors, you see it in it’s color.

Eating House   Panna Cotta with Pistachio

Alejandro Rodriguez

San Francisco, CA

“I love California Olive Ranch extra virgin olive oil because it is natural, more nutritious and tastes delicious.”

NOPA

Adam Sappington

Portland, OR

“California Olive Ranch is my go to when I’m sautéing, preparing a confit of halibut or just all around dip for some crusty bread. My pantry is not complete without a bottle of California Olive Ranch. It’s an essential part of cooking.”

The Country Cat

Steven Satterfield

Atlanta, GA

“I love California Olive Ranch because it’s a domestic and sustainable product that I believe in- and the flavors are clean and go really well with my food.”

Miller Union

Michael Scelfo

Boston, MA

“When using fresh, local ingredients in my dishes at Alden & Harlow, I need all the elements to highlight the quality of these flavors. California Olive Ranch works to elevate a balanced and undeniably delicious dish.”

Alden and Harlow   Scallion Garlic Salsa Verde

Alex Seidel

Denver, CO

“California’s growing climate is similar to some of the best olive oil regions in the world which lends to the creation of a superior product. We use California Olive Ranch Oils in both of my restaurants because it is fresh and made with integrity and care.”

Mercantile   Escalivada

Karen Shu

New York, NY

“I have high standards and expectations for all the ingredients we use at ABC Kitchen. When I need extra virgin olive oil, it’s a clear choice to use California Olive Ranch.”

ABC Kitchen

Johnathan Sutton

San Francisco, CA

“Our approach to extra virgin olive oil is simple – find an amazing producer like California Olive Ranch that takes pride in their product – from the soil, to harvest, and the first press into the bottle.”

Hillside Supper Club   Sauce Vierge

Parke Ulrich

San Francisco, CA

“The versatility of California Olive Ranch extra virgin olive oil is what I love about it. Butter is one dimensional, whereas olive oil can take on many different flavors and be used in many different preparations.”

Waterbar   Summer Melon Salad