I've always said that some good olive oil and a little salt is all you need to prepare delicious fruits and vegetables. I have my cooking olive oil that I buy in large containers to roast and sauté vegetables, but a couple years ago I started using a higher quality finishing oil. Finishing oil, you might say? How do I use that? Well, when really good, in-season olives are harvested and bottled and consumed soon after, there’s a much more robust and almost peppery flavor. When you drizzle just a bit of it on a salad or roasted vegetables or a dish that’s already done, it just boosts the overall flavor. I love it!
So in wanting more people to try this, I was excited to collaborate with PRMRY, a small women-owned olive oil brand in San Francisco to make this special finishing oil. The oil was produced not far from me in California and we timed it to release with my new California cookbook, The Forest Feast Road Trip. I watercolor painted the label and it includes poppies that are also on the cover of the book!
