11/20/24 - The LA Food Podcast
Today on the LA Food Podcast, which LA restaurant was named one of Bon Appetit's best new restaurants of 2024? What's the secret to chef Josiah Citron's longevity? And which famous Los Angeles fruit did Tejal Rao dedicate an entire New York Times column to? Father Saul is with us to discuss all of it in addition to the pros and cons of guest chef dinners, the magical world of restaurant music playlists, and a round of bad idea, horrible idea featuring vegan food festivals, insane customized drinks, and a new LA Times seasoning rub? Question mark?
@ 59:17 mark
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Host: In part 2, we’re joined by olive oil specialist Lisa Pollack of Corto Olive Oil located in Northern California. We do something a little different, and I actually hand the reins of the pod over to Lisa so that she can treat us to our very own olive oil master class. She teaches us what to look for in good olive oil, what makes the difference, and critically, how to best use it within the context of our own home kitchens, dear listener. On a personal note, Corto is an awesome company. Their TRULY® olive oil has blessed many an ice cream scoop in our house.
I hear that they’ve also recently added a Calabrian chili version to their roster. I highly recommend checking them out online and stocking up. As always, please consider leaving us a rating or review wherever you listen to podcasts. It’s super appreciated, dear listener. I’m your host, Lucas Hervodio.
Alright. Coming up right after the break, Lisa Pollack of Corto Olive Oil.
Host: Dear listener, we got a real treat today because not only do we have an entertaining episode for you, we’ve also got an educational episode for you. We’re joined today by education and community engagement specialist of Corto Olive Company up in Northern California. It’s Lisa Pollack. Lisa, how are you doing today?
Lisa P.: Hey, Lucas! Nice to see you again. Thanks for having me.
Host: Nice to see you too. Dear listener, you don’t know this, but we actually met at an olive oil tasting that happened just down the street from me at Queen Street.
Lisa P.: That’s right.
Host: And it’s always a good sign when somebody tastes olive oil and gets over the hump of, like, “You want me to what? You want me to drink olive oil out of the cup?”—and then they come back for more. So here we are today. Hey. Let’s just say not all olive oils are created equal.
Before we begin, though, Lisa, where are you calling us from?
Lisa P.: So I’m working from home today. I work with Corto remotely because a lot of my role is set up to be able to travel and to meet with chefs and end users across the country at events like you’re describing at Queen Street.
Host: And where is Corto itself located?
Lisa P.: So Corto, we’re based in Lodi. So we’re up in Northern California. We’re about 90 miles east of the Bay Area, just to orient everyone. So we’re kinda, like, right in the heart of California’s Central Valley in the Delta region.
Host: And is it the kind of place where, like, people can go up and visit the olive oil farm?
Lisa P.: Right. If you’re driving around Lodi, certainly, you’ll probably come across some, like, beautiful fluttering, silvery-green trees, and you’ll know that those are olive trees, and those may as well be some of Corto’s trees. But our facility is generally closed to the public. Occasionally, we’ll have special opportunities, or we’ll open it up for visitors. But generally, because we’re in operation throughout most of our harvest season and closed to visitors, we’ve opened up virtual opportunities, much like what we’re about to do today.
Host: So exciting. Well, I’m gonna be turning over the reins here to you in just a moment, which I don’t typically like to do on this podcast, okay? I like to be in control, but I think you’re gonna do a much better job of leading this tasting than the other way around. But before we do that, I just wanna know, how does one get into the line of work that you yourself are in?
Lisa P.: I know. It’s funny, right? Well, really, my answer is one word, and that’s happenstance. I did not know when I was going to college that I could possibly pursue a career in olive oil. So it was really something that I sort of came across.
(Section continues with Lisa explaining her journey, moving from New Zealand to the Bay Area, working with the California Olive Oil Council, and eventually joining Corto. She describes her role in education and connecting with chefs and food enthusiasts.)
Host: Well, that’s really fascinating. And all this talk of olive oil and passion is really getting me excited for the tasting. So you know what? Without further ado, I’m just gonna hand it over to you. Let’s get tasting.
Lisa P.: So, Lucas, my question—I’m just gonna give it back to you with one quick question before we get into this. You, as an avid home chef, do you use olive oil, and how do you know the olive oil you’re using is good?
Host: I use olive oil all the time, and I actually have a deep suspicion that the olive oil I use is complete shit, actually, if I’m being honest with you. I will not mention where I get it from, but it is just the run-of-the-mill house extra virgin olive oil. And I probably overuse it, like meaning I use it in cooking applications when I’m not supposed to just because it’s what I have around. I have started using some lighter oils, like seed oils, or canola oil for more high-heat cooking as well. But I’m telling you, I’m not working with the good stuff at home.
Lisa P.: So, like, we’re gonna come back to what you mentioned about the cooking, but that’s cool to hear. It’s like you don’t really know, right? You think that it’s good, but you think maybe it’s not good, right?
(Section continues with Lisa walking Lucas through the tasting process, explaining the importance of freshness, the role of olive oil storage, and how to identify quality through aroma, flavor, and texture. They compare oils from the Corto tasting kit, noting differences between high-quality olive oil and commodity-grade products. Lisa highlights how storage conditions affect flavor and rancidity.)
Host: So where do you store your olive oil? Like, do you store it in a cupboard? What is the best place for storing a nice olive oil?
Lisa P.: It’s a good question. So, I use our 3-liter bag and box at home, and I store it in a cupboard away from the stove to keep it cool. If you’re decanting into a smaller container, I’d recommend a ceramic one to block light, and always clean it between refills to avoid oxidation. It’s inconvenient, but it makes a big difference in flavor.
Host: That makes sense. And what about applications for these great olive oils? Like, I’ve heard that cooking with Extra Virgin Olive Oil at high heat isn’t ideal. What’s the best way to use it?
Lisa P.: Great question. Fresh Extra Virgin Olive Oil can handle heat better than most people think—it’s great for frying, baking, or sautéing. But for really special bottles, I recommend finishing dishes or using it raw to savor the full flavor profile.
(Section continues with Lisa offering practical tips on using olive oil in cooking and pairing, sharing insights into its versatility for sweet and savory dishes.)
Host: Lisa, you’ve been so generous with your time. On behalf of all of our LA FoodPod listeners, thank you for walking us through this tasting and teaching us so much. If people are interested in learning more about Corto or olive oil, where should they go?
Lisa P.: Thank you, Lucas, and thanks for this opportunity! I’d say check out our website—corto-olive.com. If you’re a chef or restaurateur, you can sign up for a complimentary virtual tasting there. And for everyone else, we offer opportunities for virtual tastings, too. Thank you all for celebrating olive oil with us today!
Host: And buy good olive oil, folks. Well, thanks, Lisa. Appreciate it.
Lisa P.: Thank you, Lucas!