Famous chefs have always been discerning about the ingredients they have used in their dishes. None more so than the type of olive oil used and especially extra virgin olive oil. We love to share our passion for Morocco Gold extra virgin olive oil as not only a lifestyle choice for health and wellbeing, also because it tastes wonderful.
Always interested in the view of celebrity chefs who use extra virgin olive oil like Morocco Gold. Here are the thoughts of some of those famous chefs.
“I love fresh citrus and always keep lemons, limes, and oranges on hand; they come in handy for spritzing up quickly grilled meats, seafoods, and vegetables, especially when followed up by a quick drizzle of extra virgin olive oil.”Emeril Lagasse
“I always have a good quality extra virgin olive oil. A cheap quality oil will end up cheapening your dishes. And I love sweetening my dishes with maple syrup. It has a bit of a bitter kick at the end that works wonderfully in savoury dishes.”Nadia Giosia
“I’m particularly fond of boned chicken breasts with a little garlic under the flesh and cooked in a casserole for 40 minutes with a jar of olives, some cherry tomatoes and a spoonful of extra virgin olive oil.”Maeve Binchy
“I always have parmigiano-reggiano, extra virgin olive oil and pasta at home. When people get sick, they want chicken soup; I want spaghetti with parmesan cheese, olive oil and a bit of lemon zest. It makes me feel better every time.”Isabella Rossellini
“You gotta have good olive oil. You should have a cooking olive oil and you should have a finishing olive oil, like an extra-virgin olive oil.”Emeril Lagasse
“I use a lot of spices, fresh veggies and fruit, extra virgin olive oil, nuts, avocado, soybeans and organic ingredients as often as possible. We need fat in our diets and using the healthier fats is key.”Todd English
Which Is The Best Olive Oil?
But with so many olive oils to choose from – which one should you buy? Supermodel, force in the kitchen, best-selling author and TV personality Chrissy Teigen has the answer.
Question: Hi, Chrissy! Whenever I need to buy olive oil I end up standing in the grocery aisle staring at my phone trying to figure out what the is the difference is between them all. Extra Virgin olive oil, virgin olive oil or just OO? Is there a light too? I saw that you get fancy adopted olive tree oil from Tuscany, but what can I grab off the shelf that would be good for cooking on the stovetop, tossing with veggies in the oven, and mixing in with some sauces?
Answer: Olive oil’s quality is measured by its acidity; the lower the acidity, the more “extra virgin” it is. You can use extra virgin oil for all kinds of cooking where olive oil is called for, but if it has a really strong flavor – grassy, peppery, etc – save it for drizzling on veggies or salads. Use the less-virgin oil for cooking and sauces.
She goes on; “Oh man, this is gonna sound very ridiculous but someone actually gifted John (Legend) and me with an adopted olive tree in Tuscany and they press the olives and send you the marked bottles of your tree’s oil a few times a year. Depending on the weather there, some batches will be super peppery, some sweet and mild. I like it all”.
Chrissy Tiegen is no stranger to Morocco having visited with husband, singer John Legend, in 2015 and again in 2017. In 2016, she published ‘Cravings : Recipes For All The Food You Want To Eat’ which became a New York Times best-seller. Followed in 2018 by ‘Cravings : Hungry For More’ which coincided with the launch of her collection of cooking and serve-ware called (you guessed it!) – Cravings.
In conclusion, a real force in the kitchen and obsessed with Moroccan dishes.