Knowledge Base > Barton Seaver - Fat and Flavor

Fat and Flavor

Barton Seaver - Fat and Flavor

This event was on Thursday, September 29, 2022 at 11:00 am Pacific, 2:00 pm Eastern

Join Chef Barton Seaver to discuss the wide world of cooking and finishing oils (and butter, of course!). We’ll discuss strategies for making the most of this culinary staple and exp… Read More.



Extra virgin olive oil - how do I know which to buy? I have seen the same brand advertise "smooth" for sautéing or "robust" for marinades. Is there such a thing as an all around evoo, or should I have different brands for different purposes?

— Nikia Simmons


Yeah, I have the all-purpose everything. I just blindly reach for it because it's there and I I know what it's going to do to a dish then I do have my finishing oils. I dagromatos. These are the ones that really add a whole lot of flavor. I tend not to do a lot of finishing of really spicy olive oils partially just I never learned to do that. Like I haven't studied Tuscan Cuisine much. I certainly enjoy it. But where the the really spiciness of oils is used in a very effective way but the bottom line is you know it. Hey, if you've got the budget for it and you're going to use them up, you know, it's one thing to buy Specialty Products. It's another thing to buy them and use them if you're going to use them up. Absolutely, you know play around with it. Hey, it's fun. And if you buy one and you you end up figuring out that actually just that one middle of the road olive oil is is what you need then then go for that. So but it's always good to learn because the best olive oil is the one that tastes best to you, right? Because you're the cook that means you're the boss Nikia.
Barton Seaver

Barton Seaver

Chef, Educator, Author