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Can I use the same Extra virgin olive oil for making a crostini, caprese salad, and sautéing?

Fat and Flavor

Barton Seaver - Fat and Flavor

Recorded

This event was on September 29, 2022

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 explore the world of options available to the home cook. As always, bring your questions!

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Question

Nikia Simmons

Can I use the same Extra virgin olive oil for making a crostini, caprese salad, and sautéing?

Answer

Yes, that's exactly what I do again sort of that middle of the road olive oil at you're going to be fine if you're olive oil is good to your palate. I actually don't like Christini to be really spicy with olive oil. I think that bread and that toasting sort of brings out that spicy grassy mustardy quality in really pungent olive oils. So and I also like to basically deep fry my Christini by deep fry. I mean like totally SOG the bread with oil before I bake it so that they're sort of frying and crisping all in it. That's how I like to make Christina. So they're really I mean, they're explosively crunchy is the way I like them. So just from a cost perspective. Yeah go with the middle of the road stuff.

Barton Seaver

Chef, Educator, Author

bartonseaver.com

Barton Seaver is one of the world’s leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks.