Still, even chefs have a variety of preferences—and place varying levels of importance on the specific brand—when it comes to olive oil. To some, like Amanda Cohen, the chef at New York City’s Dirt Candy, there’s nothing precious about olive oil. Claire Saffitz, Contributing Editor at Bon Appétit: Frantoia Extra Virgin Olive OilBon Appétit’s Claire Saffitz uses olive oil every single day. For a more widely available oil, Nosrat recommends the organic extra virgin olive oil on Costco’s shelves. “Most of the pasta, meat, and fish dishes I make for dinner use olive oil in the cooking process and I often drizzle extra virgin olive oil over rested meat and fish before serving.”
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